Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Broccoli Sandwiches

Open Faced Broccoli Sandwiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 Slices 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

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

  1. Preheat oven to 400 degrees.
  2. 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.
  3. Toss the broccoli with olive oil, garlic powder, and salt.
  4. 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.
  5. Top each slice of toast with roasted broccoli. Top with provolone cheese and bake for another 2-3 minutes until cheese is melted.
  6. Remove from oven and sprinkle with Parmesan cheese.
  7. In a small bowl or jar, whisk together the mayonnaise, red wine vinegar, oregano, Italian seasoning, red pepper flakes, and salt.
  8. Drizzle the sauce on top of the sandwiches and serve.