Caramelized Rainbow Chard Sandwiches

The beautiful bundles of rainbow chard at the market are a sight to behold. I wanted to do something with them that was a bit out of the ordinary, and when I saw the Dos Hermanos Kalamata olive rolls, an idea took hold. I sampled several freshly made spreads at The Hummus Stop and selected two — one that’s loaded with garlic, which always pairs nicely with chard, and a roasted red pepper hummus with a sweetness to counteract chard’s slight bitterness. Sample the spreads and choose the one you prefer (or both!). I used one on each half of my sandwiches — you can’t go wrong.

Caramelized Rainbow Chard Sandwiches

Serves 2


  • 1 bunch young rainbow chard*
  • ½ onion, thinly sliced*
  • 1 bunch of basil*
  • 2 tomatoes*
  • 2 Dos Hermanos Bakery olive rolls *
  • 1 tub of The Hummus Stop’s Avocado Basil Garlic Spread or Roasted Red Pepper Hummus*  
  • 2 teaspoons butter
  • 1 Tablespoon olive oil
  • 1 Tablespoon balsamic vinegar
  • 1 small pinch of sugar

* available at the market


Preheat a skillet on low. Add butter, olive oil, stir in the sliced onion and season with a bit of salt. Cook stirring occasionally, until the onions are soft, about six minutes.

Cut the stems off the bottom of the chard into 1 1/2-inch pieces and stir them to the onion about three minutes through its cooking time. Chop the chard greens into two-inch pieces.

Once the onions are translucent, add greens to pan and cook stirring a few times, until the chard wilts, about five minutes. Add the balsamic vinegar and sprinkle with a pinch of sugar, and mix thoroughly. Cook, stirring off and on, for an additional seven minutes or so, until the greens are tender. Remove from heat. Cool to room temperature if desired.

Slice the tomatoes, and wash and pat dry basil leaves. Cut the olive rolls in half lengthwise and then cut them in half width-wise (the filling will be too soft to cut through cleanly once assembled). Spread the buns with your Hummus Stop favorite. Top with caramelized chard, tomato slices, fresh basil leaves, and serve right away.

Written by KJ Fields. She writes about people, projects and health from her place in Woodstock.

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