the goods:
1 head broccoli, cut into small florets
1 tablespoon olive oil
2 portobello mushrooms (stems removed), sliced 1/2 inch thick
(TIP: YOU SHOULD NEVER WASH YOUR MUSHROOMS WITH WATER. TO CLEAN THEM, RUB THEM WITH A CLEAN, DRY TOWEL.)
1 red bell pepper (ribs and seeds removed), sliced 1/2 inch thick
1/4 cup mayonnaise
1 small garlic clove, crushed through a press
8 thick slices country bread
8 ounces Gouda cheese, thinly sliced
Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 minutes.
Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 minutes more; set aside.
Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, top with veggies, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.
Sandwiches can be custom made to each persons liking. My husband doesn't like mushrooms, so all of his sandwiches were made with just peppers and broccoli.
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