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Roasted-Carrot-and-Salsa-Verde Sandwiches
Credit:
Lennart Weibull
Recipe Summary
total: 20 mins
Ingredients
Ingredient Checklist
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
Cook's Notes
The salsa can be made up to three days ahead and refrigerated in an airtight container; bring it to room temperature before using.
Gallery
Roasted-Carrot-and-Salsa-Verde Sandwiches
Credit:
Lennart Weibull
Recipe Summary
total: 20 mins
Gallery
Roasted-Carrot-and-Salsa-Verde Sandwiches
Credit:
Lennart Weibull
Roasted-Carrot-and-Salsa-Verde Sandwiches
Credit:
Lennart Weibull
Roasted-Carrot-and-Salsa-Verde Sandwiches
Recipe Summary
total: 20 mins
Recipe Summary
total: 20 mins
total: 20 mins
total:
20 mins
Ingredients
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
Directions
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.
Cook's Notes
The salsa can be made up to three days ahead and refrigerated in an airtight container; bring it to room temperature before using.
Cook’s Notes
The salsa can be made up to three days ahead and refrigerated in an airtight container; bring it to room temperature before using.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Roasted-Carrot-and-Salsa-Verde Sandwiches
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Reviews:
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All Reviews for Roasted-Carrot-and-Salsa-Verde Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
