Roasted Cheese Carrot Sandwiches

Open-faced sandwich with cheese carrot spread, broiled in the oven.

Roasted Cheese Carrot Sandwiches

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!

Course Snack

Cuisine Czech

Keyword Cheese recipes

Prep Time 15

Total Time 15

Servings

Calories 344kcal

Author Petra Kupská

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.

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