Portobello–Swiss Chard Sandwiches
Serves 4; Vegan
Pete Solomita of Brooklyn , NY , teaches public and private cooking classes. He developed this recipe to showcase how tasty veg food can be. Swiss chard is a good source of vitamins and minerals, including iron and calcium, and is delicious in this sandwich. These are great to slice up into a salad or tacos!
**4 large portobello mushroom caps, stemmed (1 lb.) (I had better luck with the baby bellas)
4 Tbs. plus 1 tsp. olive oil
**2 cloves garlic, minced (about 2 tsp.) (I used green garlic, it was a more subtle taste)
1 large bunch Swiss chard, coarsely chopped (4 cups)
1 small Vidalia onion, thinly sliced (about 3/4 cup)
**1 Tbs. balsamic vinegar (I used a pomegranate balsamic vinegar and it came out SO yummy!)
1 medium-size yellow tomato, thinly sliced (1 cup)
4 crusty French sandwich rolls, split Directions
1. Preheat oven to 400F. Place mushrooms, stem side up, on baking sheet lined with parchment paper. Brush with 1 Tbs. oil, and sprinkle with salt and pepper. Bake 20 to 25 minutes, or until tender. Cool to room temperature, then cut into 1/4-inch-thick slices.
2. Meanwhile, heat 1 tsp. oil in large skillet over medium-high heat. Add garlic, and cook 30 seconds. Add chard and 2 Tbs. water, and cook 5 to 7 minutes, or until leaves begin to wilt, turning frequently with tongs. Cover; remove from heat. 3. Whisk remaining 3 Tbs. oil with balsamic vinegar in small bowl. Season to taste with salt and pepper.
4. Divide mushroom slices and chard among bottoms of rolls. Top with onion and tomato slices, and drizzle each with 1 Tbs. oil-vinegar mixture. Cover with roll tops, and serve. Nutritional Information Per SERVING: Calories: 353, Protein: 8g, Total fat: 19g, Saturated fat: 2g, Carbs: 38g, Cholesterol: mg, Sodium: 525mg, Fiber: 5g, Sugars: 6g
Found Vegetarian Times 2006