Easter Leftover Sandwich With Caper Butter Recipe
Prep Time:
20
minutes
Cook Time:
30
minutes
Servings:
4
sandwiches
Ingredients
  • ‌3 carrots, peeled and sliced lengthwise into batons
  • 2 tablespoons olive oil, divided
  • 2 cups roughly chopped chard
  • 2 cups sugar snap peas, trimmed and strings removed
  • 7 tablespoons unsalted butter, softened
  • 2 tablespoons capers, roughly chopped
  • ¼ cup chopped fresh parsley
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • 8 slices white bread
  • 8 slices baked ham
Directions
  1. Preheat oven to 390 F.
  2. Line a baking sheet with parchment paper.
  3. Add carrot batons and 1 tablespoon olive oil to the pan and toss to combine.
  4. Place carrots into the oven to roast for 25 minutes, or until tender and caramelized. Set aside or refrigerate until ready to use.
  5. Meanwhile, add chard and remaining 1 tablespoon olive oil to a skillet and place over medium heat.
  6. Saute chard for 3 minutes, until wilted, and set aside or refrigerate until ready to use.
  7. Fill a medium-sized pot with water, place a steamer basket on top, and bring to a boil over high heat.
  8. Add sugar snap peas to the steamer basket, cover with a lid, and steam for 2 minutes, or until vibrant green and tender. Set aside or refrigerate until ready to use.
  9. Place softened butter, capers, parsley, salt, and pepper into a small bowl.
  10. Mix with a fork until well combined.
  11. Spread caper butter generously over 2 slices of bread.
  12. Top 1 slice of bread with the some of the roasted carrots, steamed sugar snap peas, 2 ham slices, and sauteed chard.
  13. Top the sandwich with the other slice of buttered bread. Repeat the buttering and layering process to make 4 sandwiches.
  14. Cut each sandwich in half, and serve right away.