I should be telling you more about this sandwich, how it reminds me of my days at America’s Test Kitchen and Cutty’s in Brookline or maybe how it’s a real crowd pleaser even if it’s 50% vegetables. And one day I will tell you all about that, but for now I’m just going to tell you that you want to make it. Yes, it’s a little time intensive, but it is a surprisingly simple sandwich to make and once you make it you’ll want to make it again and again.
So go ahead and do yourself a favor and make this. And then make it again.
You won’t regret it.
Here’s what you’ll need:
1 bunch swiss chard, chopped and washed thoroughly
2 cloves garlic, minced
1 quart chicken stock (you can substitute veggie stock)
1 pound bacon
1/2 cup mayonnaise
2 tablespoons sriracha
For the Chard:
Preheat oven to 350 F. Place chard, garlic, stock, and salt and pepper into a dutch oven, place the lid on top, and place the pot into the oven. After 15 minutes, take the pot out of the oven and stir the chard mixture. Try to submerge the chard in the liquid as much as possible.
Cover and continue to cook for another hour, gently shaking the pot occasionally as it cooks.
Once the chard is a deep green and the stems are very soft, remove the pot from the oven
Once the chard has cooked, strain the chard from the liquid (save the liquid for soup later in the week) and set aside.
For the Bacon:
Place the bacon on a sheet tray lined with tin foil. Place tray in the oven and cook for 20 minutes, rotate the tray 180 degrees and continue to cook until bacon is cooked to your liking. I’d recommend another 20 minutes or so to truly render the bacon fat.
Once the bacon is cooked place on a paper towel lined plate and set aside.
For the Spicy Mayo:
Combine mayo and sriracha in a bowl.
Mix together until no lumps remain. Set aside.
Assembly:
Lightly toast two slices of bread.
Spread a generous amount of spicy mayo on both sides of the bread.
Place the drained swiss chard on one slice and top with bacon.
Place remaining slice of bread on top of the sandwi
ch. Slice in half and enjoy!
For the Chard:
Preheat oven to 350 F. Place chard, garlic, stock, and salt and pepper into a dutch oven, place the lid on top, and place the pot into the oven. After 15 minutes, take the pot out of the oven and stir the chard mixture. Try to submerge the chard in the liquid as much as possible. Cover and continue to cook for another hour, gently shaking the pot occasionally as it cooks. Once the chard is a deep green and the stems are very soft, remove the pot from the oven
Once the chard has cooked, strain the chard from the liquid (save the liquid for soup later in the week) and set aside.
For the Bacon:
Place the bacon on a sheet tray lined with tin foil. Place tray in the oven and cook for 20 minutes, rotate the tray 180 degrees and continue to cook until bacon is cooked to your liking. I’d recommend another 20 minutes or so to truly render the bacon fat.
Once the bacon is cooked place on a paper towel lined plate and set aside.
For the Spicy Mayo:
Combine mayo and sriracha in a bowl. Mix together until no lumps remain. Set aside.
Assembly:
Lightly toast two slices of bread. Spread a generous amount of spicy mayo on both sides of the bread. Place the drained swiss chard on one slice and top with bacon. Place remaining slice of bread on top of the sandwich. Slice in half and enjoy!