Don't think carrots are boring. I have an excellent tip for you to make a quick sandwich with a spread of carrots and cheese on top, briefly roasted in the oven. The simplicity and taste of this recipe will surprise you!
➜ About the recipe
It is an open-faced sandwich covered with a spread of grated carrots and cheese. The spread contains mayonnaise and mashed garlic for a bolder flavor. Place the sandwich in the oven for a few minutes to roast, then remove and serve immediately. Carrots have never tasted so good!
This carrot-cheesy sandwich is a huge hit in modern Czech cuisine. Busy moms love it for its easy and quick preparation, and hungry men, including picky kids, swear by it for its fantastic taste. Try this variation out if you're looking for a new spin on the classic sandwich.
MY TIP: If you want to try carrots in a sweet version, try this apple carrot salad (it tastes fantastic!)
➜ Ingredients
To make homemade cheese-carrot sandwiches, you will need:
- Carrots; ideally whole root vegetables; carrots are juiciest when grated just before use
- Cheese; In the Czech Republic, we use Eidam or Gouda, both Dutch kinds of cheese. If you are based in the United States, Monterey Jack or Swiss Gruyère are good options. Mozzarella and cheddar cheese are similarly simple to utilize. Basically, you want a medium-hard cheese that grates well. If you want to save some time and work, buy the cheese already grated.
- Mayonnaise; quality real mayonnaise; my recommendation is Hellmann's brand
- Cloves of garlic
- Slice of bread for each portion; I used multigrain bread, but feel free to use small French baguette slices. In the Czech Republic, we would use veka bread, rohlíky rolls, or housky braided buns!
- Fresh chives; chopped for final garnish, optional
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
➜ Instructions with photos
STEP 1: First of all, start by preheating the oven to 360°F/180°C so that it's ready when your sandwiches are done for roasting.
STEP 2: Remove the skin from the carrots using a hand peeler. Cut off the edges and grate the carrots finely on a hand box grater. Peel the garlic cloves and crush them finely with a knife or press them with a hand press. Finely grate the cheese as you did the carrots before.
TIP: Learn the easy way how to shred carrots!
STEP 3: Put the grated carrots and cheese, and grated garlic into a bowl. Add the mayonnaise and mix well to combine.
STEP 4: Top a slice of bread with a generous layer of spread, smearing it all the way to the edges.
STEP 5: Place the sandwiches on a baking dish. No need to butter or line it with baking paper beforehand!
STEP 6: Put the baking dish with the sandwiches in the oven and broil for 10 minutes. During this time, the cheese in the spread will melt, and the bread will get a crunchy texture.
➜ Serving
This baked carrot cheese toast sandwich is served as soon as it comes out of the oven! Once you bite into it, you'll know how much gooey cheese it's hiding. It would be a pity to let the sandwich cool because the cheese hardens again, and you lose the essential component of the dish that makes it unique.
These carrot sandwiches can be served as a quick warm snack or as a treat for afternoon tea.
➜ Useful tips
- The spread does not contain salt. The cheese in the spread will take care of the saltiness in the dish. I was surprised by the absence of salt itself, but I assure you that salt is really not necessary in this recipe!
- If you have any leftover carrot-cheese spread, store it in an airtight container in the fridge. It will last up to five days. The next time you use it, simply spread it on bread slices and pop them in the oven to bake.
- If you're in a hurry, simply pile the spread on a slice of bread, smear, and dig in! Toasting in the oven is not a requirement, although I admit they taste much better when baked.
More tasty recipes:
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Roasted Cheese Carrot Sandwiches
Ingredients
- 2 carrots medium
- ⅔ cup mayonnaise (146 g)
- 5 ounces semi-hard cheese (142 g) e.g., Monterey Jack, cheddar, Edam
- 2 cloves garlic
- 6 slices bread
- chive chopped, to garnish - optional
Instructions
- First of all, start by preheating the oven to 360°F/180°C so that it's ready when your sandwiches are done for roasting.
- Remove the skin from the carrots using a hand peeler. Cut off the edges and grate the carrots finely on a hand box grater. Peel the garlic cloves and crush them finely with a knife or press them with a hand press. Finely grate the cheese as you did the carrots before.
- Put the grated carrots and cheese, and grated garlic into a bowl. Add the mayonnaise and mix well to combine.
- Top a slice of bread with a generous layer of spread, smearing it all the way to the edges.
- Place the sandwiches on a baking dish. No need to butter or line it with baking paper beforehand!
- Put the baking dish with the sandwiches in the oven and broil for 10 minutes. During this time, the cheese in the spread will melt, and the bread will get a crunchy texture.
Notes
- Makes about 4-6 portions depending on the bread size.
- SERVING: Serve this baked carrot cheese toast sandwich as soon as it comes out of the oven! Once you bite into it, you'll know how much gooey cheese it's hiding!
- The spread does not contain salt. The cheese in the spread will take care of the saltiness in the dish. I was surprised by the absence of salt itself, but I assure you that salt is really not necessary in this recipe!
- STORAGE: If you have any leftover carrot-cheese spread, store it in an airtight container in the fridge. It will last up to five days. The next time you use it, simply spread it on bread slices and pop them in the oven to bake.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart
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