Broccoli Rabe and Deli American Sandwich
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A Note from Feedfeed
SimpleAndSavory crafted this veggie forward Philly classic! She uses meaty portobellos and bitter broccoli rabe as her filling, topped with a slice of melted Land O Lakes ® Deli American! The crunchy baguette adds the perfect amount of texture to this savory sandwich.
Click here for more Deli American inspired sandwiches!
- Recipe Card
Recipe Card
ingredients
- 2 tablespoon olive oil, divided
- 1 bunch broccoli rabe, cleaned and trimmed
- 4 medium portobello mushroom caps cleaned and sliced thin (about 1/8′ or less)
- 3 cloves fresh garlic, chopped
- 2 tablespoon red wine
- 1 tablespoon fresh oregano, chopped
- 1 chili pepper, sliced (optional)
- 4 slices Land O Lakes® Deli American
- 1/2 whole grain or sourdough baguette
Method
Step 1
Fill a saucepan halfway with water and bring to a boil. Add the broccoli rabe and cook for 5 minutes, drain and rinse in cold water, set aside.
Step 2
Add 1 tablespoon of oil to skillet and heat over medium heat. Add 1 clove of garlic and mushrooms cook until mushrooms soften.
Step 3
Stir in the wine and oregano, reduce heat to low and allow to cook for 5 minutes. While mushrooms are cooking, heat remaining oil in another skillet over medium heat, add garlic and broccoli rabe cook over medium to low heat until garlic becomes soft.
Step 4
Place the cooked mushrooms on the bread, top with broccoli rabe, pepper slices and Land O Lakes® Deli American. Place sandwich under a broiler for a few minutes to melt the Deli American.