by Sarah Steimer
I’ve been eating a variation of this sandwich for lunch for a few days now. This is one of the best breads I’ve used – it has walnuts, carrots and other interesting ingredients, from Bennison’s Bakery in Evanston, Ill.
- 2 slices of good bread
- olive oil
- 2 leaves of chard (any kind will do, I’ve used both rainbow chard and ruby chard)
- 3 tablespoons finely chopped onion
- 1 small garlic clove, minced
- 1-2 sun-dried tomatoes, chopped
- salt and pepper, to taste
- 2-4 slices fresh mozzarella
Heat the olive oil in a sauté pan. Add the onions and garlic, cooking until fragrant.
Remove the stems from the chard leaves, cutting a bit into the leaf itself to remove some of the thicker stem/rib. Chop the stems into about 1/2-inch pieces. Add to to the pan with the onion and garlic, also adding the chopped tomatoes.
Roughly chop the chard leaves and add to the pan as well, adding salt and pepper. Toss the ingredients in the pan, allowing the leaves to cook down. Once the chard is wilted, remove from the heat.
Place the mozzarella cheese on the bread slices, then top with the chard mixture.
Makes one serving.
Jealous. I want that.