Roasted Carrot Veggie Sandwich
Seemingly contrasting flavors meld in this filling sandwich with hearty carrots, chewy mushrooms and varied levels of fresh crunch and acidity.
Roasted Carrot Veggie Sandwich
Serves 4
For years my go to order at Subway was a veggie sandwich with all the veggies, no cheese and mustard, if I was feeling special it would have sweet onion dressing as well. Quite boring but sometimes boring is good.
This veggie sandwich is anything but boring, however. Roasted carrots give a heartiness to the sandwich coupled with the meaty chew of quick braised mushrooms. There is lots of texture and lots of complimentary flavors that meld to make something quite addictive.
“Recipe Tips:
*1. You can also use any other cap-style mushroom or a mix of cap-style mushrooms.
**2. I made a quick cucumber pickle but, use what pickles you like.
3. I oven-roasted the carrots for this sandwich but grilling them would be equally as delicious. To grill: steam the carrots for 5 – 7 minutes or until about 50% cooked. Toss the carrots with the seasonings and grill until fully cooked flipping every few minutes. As written in the recipe, do not wash out the bowl the carrots are tossed in to finish once cooked.”
Ingredients
Coriander Roasted Carrots
1252g (2.75 lbs) carrots, cut into 7.75 cm (3 in) long 2 cm (0.50 in) thick planks
2 T olive oil
1 T ground coriander
1.5 t kosher salt
1 t ground ginger
1 t gochugaru
0.75 t ground black pepper
Carrot Finishing
1.5 T yondu or soy sauce
2 t rice vinegar
Chili Spread
200g (8 oz tub) plain cream cheese
3 garlic cloves, minced
2 cheongyang chili, minced
4 t Dijon mustard
4 t yondu or soy sauce
0.25 t ground black pepper
Mushrooms
*568g (1.25) shiitake mushrooms, sliced 0.25 in thick
1.5 T olive oil
1 t whole fennel seeds – optional
3 garlic cloves, minced
1 t mushroom bullion
0.25 t dried thyme
0.25 t ground sancho pepper
2 T soy sauce
4 T water
Slaw
2 T doenjang
1.5 T rice vinegar
1 T maesil
1.5 t gochujang
0.50 t ground black pepper
0.25 t kosher salt
465g (about 1 lb) green cabbage, julienned
100g (7) scallions, thinly sliced
5 perilla leaves, chiffonade – optional
Finishing
Pita
Lettuce
Tomatoes, sliced
**Pickles
Recipe Know-how
1. Preheat oven to 200 C / 400 F.
Cover a rimmed baking sheet with foil ensuring that it is wrapped around the sides to grip well.
Place 1 T of vegetable oil on the covered pan and set aside.
When hot, place the baking sheet into the hot oven and heat for 5 minutes.
As the baking sheet heats, season the carrots.
2. In a large mixing bowl place the carrots, olive oil and dry spices.
Toss well to coat the carrots.
Carefully remove the baking sheet from the oven and gently tilt to coat with the oil.
The pan and the oil in the pan are very hot! Be very careful while tilting the hot oil around the pan.
This should take no more than 15 seconds.
Pour the carrots onto the hot baking sheet ensuring they are in a single layer and bake for 35 – 45 minutes or until nicely browned and tender all the way through.
Reserve and Do not wash the bowl the carrots were tossed in, it will be used to finish the carrots.
Make the Chili Spread while the carrots bake.
3. In a medium mixing bowl, combine the spread ingredients.
Stir the spread until well incorporated.
Taste and adjust as desired. Refrigerate until needed.
Continue onto the mushrooms.
4. Place a large, dry saute pan on medium-high heat.
Without adding any oil or salt, add the mushrooms and cook for 7 – 10 minutes tossing occasionally until the mushrooms have released their liquid and are beginning to brown.
Add the oil, garlic and dry seasonings. Saute for 90 seconds tossing occasionally.
Deglaze with the soy and cook for 1 minute.
Add the water, cover and cook for 3 minutes longer.
Remove the lid and continue to cook until there is no liquid remaining.
Taste and adjust seasoning as desired. Set aside.
Continue on to the slaw.
5. In a large mixing bowl, combine the doenjang, vinegar, maesil, gochujang, salt and pepper of the slaw ingredients.
Stir well to make a thick dressing.
Add the remaining slaw ingredients and toss well to coat.
Taste and adjust as desired. Refrigerate until needed.
6. Check if the carrots are cooked through. If so continue on, if not, continue to cook and finish when completely cooked.
Finish the carrots by placing the hot carrots back into the bowl they were originally tossed together in.
Add the carrot finishing ingredients and gently toss together to coat.
Taste and adjust as desired.
7. Cut open a pita and spread the top and bottom of the open pita with the spread.
Place the lettuce on the bottom and layer up the sandwich ingredients on top of it.
8. Serve with your favorite chips.
