Do you know what the predecessor of open sandwich was? During the Middle Ages in Europe, thick slabs of coarse and usually stale bread, called “trenchers”, were used as plates. After a meal, the food-soaked trencher was fed to a dog or to beggars at the tables of the wealthy, and eaten by diners in more modest circumstances. These trenchers were the precursors of open-face sandwiches. Initially perceived as food men shared while gaming and drinking at night, the sandwich slowly began appearing in polite society as a late-night meal among the aristocracy. The sandwich’s popularity in Spain and England increased dramatically during the 19th century, when the rise of an industrial society and the working classes made fast, portable, and inexpensive meals essential. It was at the same time that the sandwich finally began to appear outside of Europe. In the United States, the sandwich was first promoted as an elaborate meal at supper.
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Grilled Carrot and Carrot Green Pesto Sandwich
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
A vibrant grilled sandwich featuring sweet roasted carrots and a zesty carrot green pesto. Perfect for a light lunch or a unique dinner.
Ingredients
- 1 bunch carrots with greens
- 3 cloves garlic, peeled
- 1/4 cup olive oil
- 1 small lime juice
- 150 g (5 oz) Cheddar, cut into thin slices
- 4-6 slices of sourdough bread
- butter
- salt, pepper
Instructions
- Preheat oven to 180°C (356°F).
- Remove carrot greens and set aside.
- Place carrots on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast for 20-25 minutes until brown.
- Transfer carrot greens to a food processor, add olive oil, lemon juice, and garlic; pulse until smooth.
- Season with salt and pepper.
- Spread butter, then pesto on one side of each bread slice.
- Layer with cheese slices and a few grilled carrots.
- Top with another layer of cheese and the other bread slice.
- Grill sandwiches in a hot non-stick pan until golden brown on each side.
Notes
- To intensify the carrot flavor, roast them until slightly caramelized, even beyond 25 minutes if needed.
- If you don’t have sourdough, use any sturdy bread that can hold up to the grilled pesto and carrots.
- For a richer pesto, add a tablespoon of toasted pine nuts or walnuts to the food processor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 30
Frequently Asked Questions
How do you make pesto from carrot greens?
Wash the carrot tops thoroughly, then blend them with garlic, nuts (pine nuts or walnuts work well), olive oil, and Parmesan cheese. The greens have a slightly bitter, herbaceous taste similar to parsley, which makes a fresh pesto.
Do you grill the carrots whole or sliced for this sandwich?
Slice the carrots lengthwise into planks about a quarter inch thick so they cook evenly on the grill. Thinner slices get tender faster and layer neatly inside the bread. 
What bread works best for a grilled carrot sandwich?
A sturdy bread like ciabatta or sourdough holds up well against the grilled vegetables and pesto without getting soggy. Lightly toast or grill the bread to add crunch and structure.
