{"id":32369,"date":"2026-05-28T11:59:30","date_gmt":"2026-05-28T09:59:30","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=32369"},"modified":"2026-05-28T17:16:47","modified_gmt":"2026-05-28T15:16:47","slug":"plant-cut-bbq-sandwich","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/en\/recipes\/plant-cut-bbq-sandwich\/","title":{"rendered":"Plant Cut BBQ Sandwich"},"content":{"rendered":"
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The Green Mountain Plant Cut BBQ Sandwich with Apricot Chutney\u00a0\u00a0<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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BBQ vibes in sandwich form:<\/h2>\n\n\n\n

smoky, juicy, and sweetly spicy. This THE GREEN MOUNTAIN Plant Cut BBQ sandwich pairs hearty grilled Plant Cut with a fresh apricot chutney kissed with chili, plus garlicky spinach and crisp greens. A bold mix of sweet, tangy, and smoky flavors that tastes like summer\u2014no meat needed.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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4 Portions<\/p>

medium<\/p> <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n\n

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\n \"\" <\/figure>\n <\/div>\n\n \n
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Ingredients<\/h2>\n\n
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6<\/p>\n

THE GREEN MOUNTAIN SMASH Burger<\/p>\n <\/div>\n

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8<\/p>\n

apricots, halved (fresh or canned)<\/p>\n <\/div>\n

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2<\/p>\n

medium shallots<\/p>\n <\/div>\n

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1<\/p>\n

small chili pepper<\/p>\n <\/div>\n

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2 tbsp <\/p>\n

apricot jam<\/p>\n <\/div>\n

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2 tbsp<\/p>\n

apple cider vinegar<\/p>\n <\/div>\n

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8<\/p>\n

large slices of bread, as desired<\/p>\n <\/div>\n

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1<\/p>\n

clove garlic<\/p>\n <\/div>\n

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200 g<\/p>\n

spinach leaves, washed and trimmed<\/p>\n <\/div>\n

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4 tbsp<\/p>\n

BBQ sauce<\/p>\n <\/div>\n

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8<\/p>\n

green lettuce leaves, washed<\/p>\n <\/div>\n

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<\/p>\n

Salt<\/p>\n <\/div>\n

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<\/p>\n

Freshly ground pepper <\/p>\n <\/div>\n

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<\/p>\n

oil for frying<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n \n

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This is how it's done:<\/h2>\n <\/div>\n\n
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1.<\/strong><\/p>\n

Finely dice the apricots. Peel the shallots, cut them in half lengthwise, then finely dice them as well. <\/p>\n <\/div>\n

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2.<\/strong><\/p>\n

Remove the stem from the chili pepper, cut it in half and remove the seeds. Finely chop each half. <\/p>\n <\/div>\n

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3.<\/strong><\/p>\n

To make the quick apricot chutney, heat a tablespoon of oil in a small saucepan. Saut\u00e9 the diced shallots in the oil until translucent. Add the diced apricots and the chopped chili pepper and saut\u00e9 for a few minutes as well. Deglaze with the vinegar, add the apricots and bring to the boil briefly. Transfer to a bowl and leave to cool.<\/p>\n <\/div>\n

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4.<\/strong><\/p>\n

Toast the slices of bread on both sides either one by one in a pan or under the grill. <\/p>\n <\/div>\n

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5.<\/strong><\/p>\n

Peel the garlic clove and mince it finely. Heat a tablespoon of oil in a pan, add the garlic and saut\u00e9 it lightly. <\/p>\n <\/div>\n <\/div>\n\n \n

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6.<\/strong><\/p>\n

Add the spinach leaves and let them wilt while stirring. Season with a little salt and pepper. Then place the spinach in a fine-mesh strainer and let it drain.<\/p>\n <\/div>\n

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7.<\/strong><\/p>\n

Sear the Plant Cut in a frying pan for about 3 minutes on each side, or place it under the grill and cook for about 4 minutes on each side. <\/p>\n <\/div>\n

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8.<\/strong><\/p>\n

Spread one tablespoon of BBQ sauce on half of the slices of bread and top with the drained spinach. Slice the Plant Cuts, arrange on top of the spinach, then spoon the apricot chutney over them. <\/p>\n <\/div>\n

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9.<\/strong><\/p>\n

Cut the lettuce leaves into wide strips and arrange them as a top layer on the sandwiches. Cover with the remaining slices of bread and cut each sandwich in half. <\/p>\n <\/div>\n

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10.<\/strong><\/p>\n

Tip: if you\u2019d like to make your own BBQ sauce, here\u2019s how to do it – pour 300 ml of malt beer into a saucepan and reduce it until it becomes syrupy. Stir in 1 tablespoon of hot paprika and 1 teaspoon of chili flakes. Add 1 tablespoon of honey, the juice of 1 lime and 200 ml of tomato ketchup. Combine all the ingredients and simmer for 2 minutes, stirring constantly. Season with smoked salt and freshly ground pepper, then leave to cool. <\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \n<\/div>\n\n\n\n\n\n

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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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2 Pck.<\/p>\n\n\n\n

THE GREEN MOUNTAIN-Beef Chunks<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Pflanzen\u00f6l<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Selleriew\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Karottenw\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Stangensellerie<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Champignons, geviertelt<\/p>\n<\/div>\n\n\n\n

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150 g<\/p>\n\n\n\n

Zwiebel, in Streifen<\/p>\n<\/div>\n\n\n\n

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10 g<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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40 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Portwein<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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1 l<\/p>\n\n\n\n

vegane Bratensosse
<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Die Beef Chunks in Pflanzen\u00f6l scharf anbraten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Gem\u00fcse hinzugeben und weiterbraten bis leichte R\u00f6staromen entstehen. Tomatenmark zugeben, leicht r\u00f6sten, mit Rotwein und Portwein abl\u00f6schen.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Wenn der Wein reduziert ist, die vegane Bratensosse zugeben. Mit Senf, Miso, Salz, Pfeffer, Lorbeer und etwas Estragon w\u00fcrzen.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

1 Stunde bei niedriger Temperatur leicht k\u00f6cheln lassen \u2013 wenn n\u00f6tig mit etwas St\u00e4rke binden.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Kartoffeln sch\u00e4len und in d\u00fcnne Scheiben schneiden. Die Scheiben in einer Sch\u00fcssel mit Oliven\u00f6l, Paprika Pulver, Salz und Pfeffer marinieren und anschliessend auf einem Backblech mit Backpapier verteilen. Die Kartoffeln bei 200 Grad f\u00fcr ca. 40 Minuten bei Ober- und Unterhitze backen.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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UNSER TIPP<\/h2>\n\n\n\n

Hier sind der Kreativit\u00e4t keine Grenzen gesetzt. F\u00fcr eine
festlichen Touch kann das Gericht mit schwarzem Tr\u00fcffel verfeinert werden.<\/p>\n\n\n\n

Wer es gerne weihnachtlich m\u00f6chte, kann Rosinen und einen
Hauch Zimt mit schmoren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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Vegane Bratensosse:<\/h2>\n<\/div>\n\n\n\n
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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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40 ml<\/p>\n\n\n\n

Pflanzen\u00f6l zum Anbraten<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Karotten, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Sellerie, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Zwiebeln, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Champignons<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Lauch<\/p>\n<\/div>\n\n\n\n

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1 Zehe<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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100 ml<\/p>\n\n\n\n

Portwein, rot<\/p>\n<\/div>\n\n\n\n

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200 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

dunkle Miso-Paste<\/p>\n<\/div>\n\n\n\n

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<\/p>\n\n\n\n

Salz, Pfefferk\u00f6rner, brauner Zucker, Wacholder, Piment, Thymian, Rosmarin<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Karotten und Sellerie bei hoher Hitze in Pflanzen\u00f6l braun anr\u00f6sten,
restliches Gem\u00fcse hinzugeben und mit anr\u00f6sten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Wenn das Gem\u00fcse gleichm\u00e4ssig gebr\u00e4unt ist, kommt das Tomatenmark hinzu.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Sobald sich am Topfboden eine dunkle Kruste bildet, mit etwas Rotwein und Portwein abl\u00f6schen, damit sich die Kruste l\u00f6st.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

Den Wein einkochen lassen und den Vorgang wiederholen bis eine sch\u00f6ne dunkle Basis entsteht.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Mit Gem\u00fcsefond, Sojasosse aufgiessen und die dunkle
Miso Paste dazugeben und
Gew\u00fcrze zugeben.<\/p>\n<\/div>\n\n\n\n

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6.<\/strong><\/p>\n\n\n\n

2 Stunden leise k\u00f6cheln lassen, passieren und auf die gew\u00fcnschte Intensit\u00e4t reduzieren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n\n\n\n

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More recipe suggestions<\/h2>\n\n\n\n

You’ve never heard of miso zucchini before? Then maybe you haven’t heard of this either:<\/p>\n<\/div>\n<\/div>\n\n\n\n

\n
\n
\n
\n
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\"\"<\/div>

medium<\/p><\/div>

Plant Cut with pumpkin pur\u00e9e and Brussels sprouts<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
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\"\"<\/div>

medium<\/p><\/div>

PLANT CUTs with lentil salad<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
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\"\"<\/div>

medium<\/p><\/div>

Plant Cut with avocado and grapefruit panzanella<\/h3><\/div><\/a>\n <\/div>\n <\/div><\/div>
<\/div><\/div><\/div>\n\n\nDiscover all recipes<\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n
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our VARIETY<\/h2>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
\nWhere can you find something like that?<\/a>\n<\/div>\n<\/section>\n\n\n\n
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<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":33,"featured_media":31765,"comment_status":"closed","ping_status":"closed","template":"","categories":[154,80],"tags":[185],"class_list":["post-32369","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","category-plant-cut-2","category-steak-en","tag-plant-cut-bbq-3"],"acf":[],"_links":{"self":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/32369","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte"}],"about":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/types\/rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/comments?post=32369"}],"version-history":[{"count":3,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/32369\/revisions"}],"predecessor-version":[{"id":32394,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/32369\/revisions\/32394"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media\/31765"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media?parent=32369"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/categories?post=32369"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/tags?post=32369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}