Planted Picnic Sandwich

Difficulty: Easy

Time: More than 30 mins

Serves: 4

Print Recipe
Planted Picnic Sandwich

Introduction

Chef Connie DeSousa and Chef John Jackson of CHARCUT Roast House in Calgary AB have created this plant-based summer sandwich recipe using our White Hamburger Buns. In case you missed it, COBS White Hamburger Buns are vegan!

"Plant based recipes are the top trends for 2019. More and more restaurants and chefs are expanding their knowledge and are experimenting with plant-based dishes and ingredients to satisfy vegan-curious. We have come up with a fun taco-style sandwich that showcases some of our favourite vegetables all held together with the most amazingly soft COBS Hamburger Bun."

- Chef Connie DeSousa and Chef John Jackson

Directions

  1. Add all ingredients except olive oil to blender and pulse. Slowly add olive oil pouring in a stream a little at a time until mixture is thick and smooth. About 5 minutes preparation.
  2. Reserve 1cup of this recipe for the marinated tomatoes and refrigerate remaining Chimichurri for accompanying future salads or meat dishes.
  1. Wash tomatoes
  2. Slice tomatoes into 1-inch thick slices
  3. Season tomato slices with olive oil, salt and pepper
  4. Grill tomatoes on medium high heat to slightly char
  5. Remove from grill and set aside on platter
  1. Brush olive oil evenly on open buns
  2. Place buns on grill for 30 seconds to lightly toast