Philly-Style Broccoli Raab, Provolone, and Portobello Sandwiches

• 2 lb. broccoli raab, trimmed
• 3 Tbs. olive oil, divided
• 1/2 tsp. red pepper flakes
• 6 cloves garlic, minced (2 Tbs.)
• 1 cup chopped roasted red peppers, optional
• 4 large portobello mushrooms, sliced
• 1 Tbs. balsamic vinegar
• 1 baguette, cut into 4 pieces and halved
• 4 slices provolone cheese, halved

1. Preheat oven to 400F.
2. Bring 2 inches of water to a boil in large saucepan.
3. Add broccoli raab, cover pan, and cook 4 minutes.
4. Turn with tongs, and cook 4 minutes more.
5. Drain.
6. Cool 5 minutes, and coarsely chop.
7. Heat 2 1/2 Tbs.
8. oil in nonstick skillet over medium heat.
9. Add red pepper flakes and broccoli raab, and saute 5 minutes, or until tender.
10. Stir in garlic, then roasted peppers (if using).
11. Transfer to bowl.
12. Wipe out skillet, and heat remaining 1 1/2 tsp.
13. oil over medium-high heat.
14. Add mushrooms, and saute 6 minutes.
15. Stir in vinegar, and cook 2 minutes more, or until all liquid has evaporated.
16. Toast baguette slices 6 minutes on baking sheet in oven.
17. Divide broccoli raab and portobello slices among bread bottoms, then top each with 2 cheese half-moons.
18. Return loaded sandwich bottoms to oven, and bake 5 minutes.
19. Place tops over sandwiches.

broccoli raab, olive oil, red pepper, garlic, red peppers, portobello mushrooms, balsamic vinegar, baguette, provolone cheese

Taken from www.vegetariantimes.com/recipe/philly-style-broccoli-raab-provolone-and-portobello-sandwiches/ (may not work)