Roasted Carrot And Salsa Verde Sandwiches Recipes

ROASTED-CARROT-AND-SALSA-VERDE SANDWICHES

Roasted-Carrot-and-Salsa-Verde Sandwiches image

In this satisfying vegan sandwich, roasted carrots make an earthy companion for a vibrant salsa verde made wiht garlic, capers, jalapeño, and fresh herbs such as mint and cilantro, plus lime juice for pop.

Provided by Lauryn Tyrell

Time 20m

Number Of Ingredients 13

Ingredients

1 small clove garlic, chopped
2 tablespoons capers, drained
1 jalapeño, seeded and chopped
1 cup packed fresh herbs, such as parsley, cilantro, and mint
1 tablespoon fresh lime juice
1 tablespoon unseasoned rice vinegar
1/2 teaspoon sugar
6 tablespoons vegetable oil
Kosher salt (we use Diamond Crystal)
2 seeded demi-baguettes (each 10 to 12 inches), split horizontally
2 small Persian cucumbers, cut into 1/2-inch-thick slices
Spiced Roasted Carrots and Onion
1 cup baby-arugula leaves

Steps:

Pulse garlic, capers, jalapeño, herbs, lime juice, vinegar, sugar, oil, and 1 teaspoon salt in a blender or mini food processor until well combined. (You should have about cup.)
Lightly toast baguettes. Spoon salsa verde generously over cut sides of bread, then pile bottoms with cucumber slices, roasted carrots and onion, and arugula. Top with top halves of bread, cut in half, and serve.

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