Swiss Chard, Mushroom & Veggie Burger Sandwich

The new young Swiss chard is big enough now to be eaten as a pot herb. We enjoyed some on sandwiches today.

Swiss Chard, Mushroom & Vegeburger Sandwich

Swiss Chard, Mushroom & Vegeburger Sandwich


The chard was cooked with onions, peppers, mushrooms and chunks of veggie burger patties heated in barbecue sauce.

Swiss Chard, Mushroom & Vegeburger Sandwich

Swiss Chard, Mushroom & Vegeburger Sandwich

Swiss Chard, Mushroom & Vegeburger Sandwich

Swiss Chard, Mushroom & Vegeburger Sandwich

Swiss Chard, Mushroom & Vegeburger Sandwich

Swiss Chard, Mushroom & Vegeburger Sandwich

Swiss Chard, Mushroom & Vegeburger Sandwich

Swiss Chard, Mushroom & Vegeburger Sandwich


Thawed homemade veggie burger patties broken into chunks were heated in a separate pan with a store-bought barbecue sauce.

Swiss Chard, Mushroom & Vegeburger Sandwich

Swiss Chard, Mushroom & Vegeburger Sandwich

Swiss Chard, Mushroom & Vegeburger Sandwich


I halved the wheat sub rolls and hollowed them out to make space for the filling. They were then toasted in the oven.

Swiss Chard, Mushroom & Vegeburger Sandwich


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.

Swiss Chard, Mushroom & Vegeburger Sandwich

Swiss Chard, Mushroom & Vegeburger Sandwich (16).jpg

Swiss Chard, Mushroom & Vegeburger Sandwich


They weren’t kidding about the pickle… It was a HOTTIE!

Swiss Chard, Mushroom & Vegeburger Sandwich

Swiss Chard, Mushroom & Vegeburger Sandwich

Swiss Chard, Mushroom & Vegeburger Sandwich



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.

croutons

croutons


Garden herbs were chopped and olive oil heated in the microwave 30 seconds at a time. Chopped herbs were added to the hot oil.

croutons

croutons

croutons


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.

croutons



 

 


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