Hearts of Palm Roll

Cuisine

American

Servings

4

Total time

20 min

Prep

15 min

Cook

5 min

Difficulty

easy

Ingredients

• 28 Ounce Canned hearts of palm, drained and rinsed - 28 ounces (2 x 14-ounce cans), Pat dry and chop into bite-size pieces during prep.
• 4 Count hot dog buns - 4 (buns), Toasted cut-side down in a skillet.
• 0.33 Cup vegan mayonnaise - 1/3 (cup)
• 0.5 Cup celery, finely diced - 1/2 (cup), finely diced
• 2 Tablespoon fresh chives, finely chopped - 2 (tablespoons), finely chopped
• 2 Tablespoon lemon juice - 2 (tablespoons), Juice from fresh lemon.
• 1 Teaspoon lemon zest - 1 (teaspoon), Zest from fresh lemon.
• 1 Teaspoon Dijon mustard - 1 (teaspoon)
• 0.5 Teaspoon kosher salt - 1/2 (teaspoon)
• 0.25 Teaspoon black pepper - 1/4 (teaspoon)
• 1 Tablespoon olive oil - 1 (tablespoon), Used to toast the buns in a skillet.

Instructions

1. Prep the filling ingredients

   1. *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.

2. Mix the dressing

   2. In a mixing bowl, stir together *vegan mayonnaise*, *lemon juice*, lemon zest, Dijon mustard, salt, and black pepper until *smooth*.

3. Fold the filling

   3. Add the chopped hearts of palm, celery, and chives to the dressing; *fold gently* until the filling is *creamy and evenly coated*.

4. Toast the buns

   4. 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*.

5. Fill and serve

   5. Spoon the hearts of palm filling into the toasted buns and serve *immediately* while the buns are *warm and crisp*.