Roasted carrot po-boy sandwich

So…I’m turning to comfort food a lot lately. Po-boys are a quintessentially New Orleans version of what we in Wisconsin called a sub sandwich: crusty french bread, fried or juicy filling, dressed with mayo, shredded lettuce, and tomato slices, with or without gravy.

As vegetarians, my family likes french-fry po-boys (yup, a french-fry sandwich), or fried eggplant with marinara, fried green tomatoes with remoulade, or even fried bell peppers, dressed, no gravy.

But when I found this recipe in the Sunday paper (originally from Meat on the Side: Delicious Vegetable-Focused Recipes for Every Day by Nikki Dinki), I was super excited. It’s not fried! And it’s really good. She doesn’t call it a po-boy, but I know one when I see one.

“Burned” Carrot Sandwich with Cannellini Bean Spread

For carrots:

1 1/2 baby carrots

1 1/2 Tbsp olive oil

1 tsp smoked paprika

3/4 tsp kosher salt

Preheat oven to 425 F. Toss carrot ingredients togeher and spread in a single layer on a rimmed baking sheet. Roast 45-50 minutes or until very charred and slightly shriveled, stirring occasionally.

For cannellini bean spread:

1 can cannellini beans, drained and rinsed

4 oz goat cheese

1/4 cup flat leaf parsley leaves

1 tsp minced fresh rosemary (or 1/3 tsp dried rosemary)

juice of 1/2 lemon

1 garlic clove (I found this too much; I’d use half or a little bitty clove)

1/2 tsp kosher salt

2 Tbsp olive oil

Combine bean spread ingredients in a food processor; pulse until smooth. With motor running, pour olive oil through food chute; process to combine.

For sandwiches:

6 baguettes, halved lengthwise

sliced cucumber

alfalfa sprouts

To build sandwiches, spread bean mixture evenly on baguettes. Top with roasted carrots, cucumbers, and sprouts.

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