Mushroom and Green Pepper Melts
with roasted broccoli

Name: Mushroom and Green Pepper Melts
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 oz Cheese, Swiss, shredded or sliced (sub white cheddar); 1 Bell peppers, green, sliced; 16 oz Mushrooms, any brown, sliced (look for pre-sliced); 1 Tbsp Oil, cooking; 4 Hoagie rolls; 1/4 cup Mayonnaise; 3 tsp Mustard, Dijon; 1 tsp Honey; 12 oz Broccoli florets; 2 cloves Garlic, thinly sliced; 1 Tbsp Oil, cooking

Active: 40 Total: 40

Original GF Paleo Vegetarian

Mushrooms and green bell peppers are a classic combination. Saute them just enough to be tender but still have a bit of crunch in these hearty hoagie melts.
Smarts: The original version of this meal features a simple tart-sweet "Malibu sauce" which makes a great sandwich spread that perfectly complements the flavors in these melts.

Proteins

Cheese

Cuisines

American

Ingredients

Metric

Servings:

Mushroom and Green Pepper Melts:

Cheese, Swiss - 4 oz , shredded or sliced (sub white cheddar)
Bell peppers, green - 1 , sliced
Mushrooms, any brown - 16 oz , sliced (look for pre-sliced)
Oil, cooking - 1 Tbsp
Hoagie rolls - 4

Malibu Sauce:

Mayonnaise - 1/4 cup
Mustard, Dijon - 3 tsp
Honey - 1 tsp

Roasted Broccoli:

Broccoli florets - 12 oz
Garlic - 2 cloves , thinly sliced
Oil, cooking - 1 Tbsp

Prep

Cheese / Bell peppers / Broccoli / Garlic - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make Malibu sauce - Whisk together mayonnaise, mustard, and honey. (Can be done up to 5 days ahead)
Mushrooms - Slice mushrooms. (Can be done up to 2 days ahead)

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Make

Heat oven to 350C / 177F. Set out two sheet pans.
Toss broccoli and garlic with oil (portion for broccoli). Season with some salt and pepper. Spread out on the first sheet pan. Transfer pan to the oven and roast broccoli until tender, 20 to 25 minutes, stirring halfway through cooking.
While broccoli is roasting, heat a skillet or wok with oil (portion for melts) over medium-high heat. Add bell peppers and mushrooms and saute until tender, 3 to 4 minutes. Season with some salt and pepper.
Place hoagie rolls, cut-side up, on second sheet pan. Spread both sides with Malibu sauce. Fill rolls with bell peppers and mushrooms and top with cheese. Place rolls in the oven and toast until cheese melts, 4 to 5 minutes.
Serve mushroom and green pepper melts with broccoli on the side. Enjoy!

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