This sandwich is perfect for Meatless Monday and will make you feel like you're in a French bistro! If you need a little meat in your life, no problem! Simply add sliced deli chicken or turkey!
INGREDIENTS
~Makes 1 Sandwich~
-12 baby carrots
-Salt & Pepper
-Garlic Powder
-Paprika
-15oz can cannellini beans
-4 ounces crumbled goat cheese
-Juice of 1/2 lemon
-1/4 cup fresh parsley leaves
-1 clove grated garlic
-1 teaspoon salt
-2 tablespoons olive oil
-8 slices cucumber
-Micro greens
-Whole grain baguette
DIRECTIONS
1. Begin by preheating the oven to 425 degrees. Line a small baking sheet pan with foil and spray with cooking spray.
2. In a small bowl, add the baby carrots and drizzle with a small amount of olive oil. Then, season with a pinch of salt, pepper, garlic powder and paprika. Add to the foil-lined sheet pan and bake for 30 minutes, flipping carrots halfway.
3. While carrots cook, drain and rinse the cannellini beans in a colander. Then add the beans, goat cheese, parsley, garlic, salt, and olive oil to a food processor and pulse until smooth.
4. Slice a baguette horizontally. Spread both pieces of baguette with the cannellini bean spread.
5. Once the carrots finish cooking layer the following on the bottom baguette: sliced cucumber, roasted carrots, and micro greens.
***This recipe makes a lot of bean spread. With the leftovers, you can make more of the roasted carrot sandwiches or use the spread as a hummus dip substitute.
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