Broccoli Rabe and Deli American Sandwich


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. 

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  • Recipe Card
Prep time 5mins
Cook time 10mins
Serves or Makes: 1

Recipe Card


  • 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


  • 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.