It’s a new month, and we’ve got a month’s worth of delicious sandwiches that we can’t wait to share with you each week! We’re kicking off March with this Roasted Broccoli Sandwich recipe that’s nearly impossible to dislike. Check it out below.
- Broccoli florets (one head per sandwich)
- Olive oil
- Chile flakes
- Red pepper
- Provolone cheese
Toss broccoli florets with olive oil, salt, pepper and chile flakes. Roast florets on a baking or cookie sheet on 425° for about 25 minutes or until tender. While the broccoli is roasting, chop red peppers and set aside. Slice a hoagie or your favorite type of bread in half lengthwise and drizzle with olive oil. Switch the oven to broil and lightly toast the bread. Put the broccoli florets on the bottom half of bread and top with provolone cheese. Slide the open sandwich back in the oven just long enough for the cheese to melt. Top with the peppers, close the sandwich and enjoy!
Check back next week for the recipe for one of the other sandwiches you’ll see in our March/April magazine. Look for it in your mailbox soon!