The new young Swiss chard is big enough now to be eaten as a pot herb. We enjoyed some on sandwiches today.
The chard was cooked with onions, peppers, mushrooms and chunks of veggie burger patties heated in barbecue sauce.
Thawed homemade veggie burger patties broken into chunks were heated in a separate pan with a store-bought barbecue sauce.
I halved the wheat sub rolls and hollowed them out to make space for the filling. They were then toasted in the oven.
To cheese or not to cheese…?
Slices of Provolone cheese serve as a barrier to prevent the filling from making the toasted bread soggy. See how easy it is to rationalize cheese?! Of course the sandwich is no longer vegan. To keep it vegan the toasted sub rolls could have been lined with washed and dried lettuce or spinach, or the filling could have been loaded directly into the rolls. The filling wasn’t all that wet anyway.
They weren’t kidding about the pickle… It was a HOTTIE!
So what happened with the bread parts cut out of the sub rolls? I made croutons to go on my next salad.
The cubed bread was toasted stovetop in a skillet.
Garden herbs were chopped and olive oil heated in the microwave 30 seconds at a time. Chopped herbs were added to the hot oil.
A couple of teaspoons of the olive oil mixture were drizzled over the toasted bread and kosher salt was sprinkled on top. The seasoned croutons were left to cool and the remaining oil with herbs was refrigerated for future use.