chard stem pickles: a delicious remix

Each Wednesday, my post falls into the category of “Good Living,” or something that I think makes everyday life just a little bit better. Today I’m talking about chard stem pickles…AGAIN! I can’t help it. I’m head over heels for these pickles!

After posting a delicious veggie panini last week using the pickled chard stems from a New York Times recipe, I had a few leftovers in the fridge: more pickles, grilled eggplant, and a schmear of goat cheese. In a pinch, I created a *new!* & *delicious!* way to enjoy this yummy experiment!

I picked up some fresh olive bread and sliced it on the bias, then spread each half with creamy goat cheese. I then stacked one half with a piece of grilled eggplant and the other half with the chard pickles. Since this was going to be a picnic-style sandwich, I wanted a crunchy, fresh green to add texture, so I layered frisee on top of the pickles. I added a tiny drizzle of toasted walnut oil to the frisee for flavor. I buy my toasted walnut oil at the farmers market but you can find it at a well-stocked grocery or specialty store. It adds a nutty depth of flavor to the sandwich, although a tiny drizzle of good extra-virgin olive oil would also do the trick! Finally I layered on the chard stem pickles, their gorgeous hot pink color lending pizzazz to the sandwich!

I was on my way to visit a friend, so I made 2 for me and 2 for her and wrapped them up in parchment paper first, then tin foil. It was a fantastic, last minute lunch…made out of leftovers…so yummy!

If you haven’t pickled your chard stems yet, I’d highly recommend this incredibly easy and delicious addition to your refrigerator! We’re loving them over here at the bungalow…