20m$12.77Hearts of Palm Roll
A vegan lunch roll with lemony hearts of palm, celery, chives, and creamy dressing in toasted buns.
- Cuisine
- American
Shopping options
olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
kosher salt
0.5 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
0%
vegan mayonnaise
0.33 Cup
Simple Truth® Plant Based Mayo Spread
18%
Canned hearts of palm, drained and rinsed
28 Ounce
Private Selection™ Hearts of Palm in Brine
97%
celery, finely diced
0.5 Cup
Sleeved Celery
13%
fresh chives, finely chopped
2 Tablespoon
Simple Truth Organic® Chives
25%
hot dog buns
4 Count
Kroger® White Hot Dog Buns
50%
Dijon mustard
1 Teaspoon
Kroger® Dijon Mustard
1%
black pepper
0.25 Teaspoon
Smart Way™ Ground Black Pepper
1%
lemon
1 Each
Fresh Organic Lemon - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- hearts of palm-28 ounces
- hot dog buns-4 bun
- celery-0.5 cups
- vegan mayonnaise-0.33 cups
- fresh chives-2 tablespoons
- lemon juice-2 tablespoons
- olive oil-1 tablespoon
- lemon zest-1 teaspoon
- Dijon mustard-1 teaspoon
- kosher salt-0.5 teaspoons
- black pepper-0.25 teaspoons
Pat dry the hearts of palm, then chop them into bite-size pieces; dice the celery, chop the chives, and zest and juice the lemon.
Use caution when opening cans, as the lids can be sharp.
Keep fingers tucked while chopping hearts of palm, celery, and chives.
In a mixing bowl, stir together vegan mayonnaise, lemon juice, lemon zest, Dijon mustard, salt, and black pepper until smooth.
Add the chopped hearts of palm, celery, and chives to the dressing; fold gently until the filling is creamy and evenly coated.
Heat olive oil in a skillet over medium heat, then place the hot dog buns cut-side down and toast for 2 to 3 minutes until golden and lightly crisp.
Use caution around the hot skillet and oil to avoid burns.
Watch the buns closely while toasting to prevent burning.
Spoon the hearts of palm filling into the toasted buns and serve immediately while the buns are warm and crisp.
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