Planted Picnic Sandwich
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
Ingredients
Bun and Fillings
- 4 ea COBS White Hamburger Buns
- 2 Tbsp. Olive Oil
- ½ cup Cilantro, Picked Loosely packed
- ¼ tsp. Frito Corn Chips
- 2 Tbsp. Vegan Mayonnaise
Crushed Avocado
- 2 ea. Avocados, ripe
- 1 ea. Garlic Cloves
- ¼ tsp. Kosher Salt
- Pinch Red Chili Flakes
- 1 Tbsp. Olive Oil
- ½ ea. Lemon, Juiced
Charred Tomatoes
- 2 ea. Heirloom Beefsteak Tomatoes, two thick slices out of each
- Pinch Kosher Salt
- Pinch Black Pepper, Ground
- 1 Tbsp. Olive Oil
Directions
Crushed Avocado
- 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.
- Reserve 1cup of this recipe for the marinated tomatoes and refrigerate remaining Chimichurri for accompanying future salads or meat dishes.
Charred Tomatoes
- Wash tomatoes
- Slice tomatoes into 1-inch thick slices
- Season tomato slices with olive oil, salt and pepper
- Grill tomatoes on medium high heat to slightly char
- Remove from grill and set aside on platter
Buns
- Brush olive oil evenly on open buns
- Place buns on grill for 30 seconds to lightly toast
Optional Sidebar: Red Beefsteak Tomatoes or Beefsteaks are always grown for their flavour and size and are ideal for slicing and summer sandwiches. This variety produces large, meaty red fruit with a sweet and delicious flavour.