veg sandwich

22 Apr

photo-29When you think brioche rolls, your mind most probably goes straight to a vision of burgers cooking on the grill. Let’s rewind and change that thought in honor of Earth Day.

Brioche rolls with portobellos, bok choy and caramelized onions, that’s sounds much more refreshing, and Earth friendly!

Here’s how:

Serves 1 – Prep time 5 minutes – Total time 15 minutes


  • 1 brioche roll
  • 1 portobello cap, sliced
  • 1/2 yellow onion, diced
  • 3-5 leaves of bok choy, chopped
  • 1/2 tbsp olive oil
  • sea salt to taste


1. Prep: Rinse your mushroom then slice it, dice your yellow onion, rinse and chop your bok choy (separate the stems from the leaves, as the stems need longer to cook). Cut your brioche in half, toast if you wish.

2. Cook: In a medium sized pan, heat up olive oil then add onions, stirring for 2-3 minutes. Follow with bok choy stems, stir for 2 minutes. Add in portobellos, sprinkle in a bit of salt then stir for 3 minutes. Finish by adding bok choy leaves, stir everything together for another 3-4 minutes, until portobellos are soft.

3. Assemble: Set out your brioche roll, cut in half. If you like it open faced, keep it open, if not add veggies to the bottom roll, then place top roll on top, cut in half then dig in!

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