Description
These open faced broccoli sandwiches are topped with roasted broccoli, melted provolone cheese and a red wine vinegar sauce for a simple, yet delicious meal.
Ingredients
Units
Scale
- 4 cups chopped broccoli
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt to taste
- 4 thick slices hearty sandwich bread
- 4 slices provolone cheese
- 1/4 cup shredded Parmesan cheese
For the sauce
- 1 tablespoon mayonnaise
- 1 teaspoon red wine vinegar
- 1/4 teaspoon oregano
- 1/4 teaspoon Italian seasoning
- Pinch red pepper flakes
- Salt to taste
Instructions
- Preheat oven to 400 degrees.
- Place the bread on a baking sheet and allow it to toast in the oven while the oven preheats. Once the bread is golden brown on the edges, remove it from the oven.
- Toss the broccoli with olive oil, garlic powder, and salt.
- Spread the broccoli onto a baking sheet and roast for 15-20 minutes, flipping once halfway through, until broccoli is beginning to brown on the edges.
- Top each slice of toast with roasted broccoli. Top with provolone cheese and bake for another 2-3 minutes until cheese is melted.
- Remove from oven and sprinkle with Parmesan cheese.
- In a small bowl or jar, whisk together the mayonnaise, red wine vinegar, oregano, Italian seasoning, red pepper flakes, and salt.
- Drizzle the sauce on top of the sandwiches and serve.