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Ingredients
1
bunch
chard
1
teaspoon
olive oil
½
onion
(sliced in strips)
4
ounces
white or button mushrooms
(sliced)
4
ciabatta sandwich rolls
4
slices
cheese (1-2 ounces each)
(such as provolone, swiss, or cheddar)
creamy horseradish sauce
(to taste)
Instructions
Cut the stems from the chard and chop finely. Chop the leaves in strips.
In a skillet, heat the olive oil over medium heat. Add the onions and cook 4-5 minutes until beginning to turn brown.
Add the chopped chard stems and sliced mushrooms. Cook until the mushrooms begin to sweat and soften.
Add the chard leaves and cook until the chard is soft.
While the chard is cooking, place the ciabatta roll halves on a broiler pan face up. Put a slice of cheese on the bottom halves.
Broil on high until the cheese is melted and bread is toasty, 4-5 minutes.
Place bottom half of roll on a plate, top with ¼ of the chard mixture and add horseradish to taste. Top with other half of the bun and serve.