Roasted-Carrot-and-Salsa-Verde Sandwiches

roasted-carrot-and-salsa-verde sandwiches
Photo: Lennart Weibull
Total Time:
20 mins

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.


  • 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

  • ½ 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 ½-inch-thick slices

  • Spiced Roasted Carrots and Onion

  • 1 cup baby-arugula leaves


  1. 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.)

  2. 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.

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