Swiss Chard, Portobello, and Swiss Cheese Sandwiches
It’s FALL! Last week started with 100+ degree temperatures and ended in the 70s. Running has been significantly more enjoyable, and the sky has been pretty, too.
Ellie has a new obsession: refrigerator letters. I don’t even know how many hours she’s spent moving them from the freezer door to the fridge door and back.
Dinner around here lately has been a rotation of chili, giant quinoa salads, and anything else I can think of to use up pantry odds and ends. It’s been awhile since I’ve felt even remotely creative in the kitchen, but the other day Mike suggested vegetable sandwiches for dinner and this is what I came up with. Sauteed swiss chard and onion, roasted portobellos, and swiss cheese on a baguette (stone-ground mustard optional), toasted in the oven.
Of course there were some nutritional yeast kale chips on the side!
Chard, Portobello, and Swiss Cheese Sandwiches
- olive oil
- 2 portabello mushrooms, stemmed and sliced horizontally
- 1 yellow onion, diced
- 3 cups chopped swiss chard
- 4 slices swiss cheese
- 1 baguette
- Preheat the oven to 375 F.
- Drizzle the portobellos with a little olive oil (1-2 tbsp) and bake for about 20 minutes, or until tender.
- Heat the olive oil in a medium skillet and sautee onion until soft (about 6 minutes). Add the chard and cook until wilted, about 5 minutes. Sprinkle with salt and pepper to taste.
- Cut the baguette lengthwise in quarters, and split in half lengthwise. Top the bottom halves of bread with swiss cheese, chard, and portobello. Place the top half on top, set on a baking sheet, and bake until warmed through, 5-7 minutes.