Roasted Cheese Carrot Sandwiches

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

Roasted Cheese Carrot Sandwiches

Don't underestimate carrots! For a quick and delicious sandwich, spread grated carrots and cheese on bread, then briefly roast it in the oven. This simple, tasty, veggie-packed recipe will surprise you!

Course Snack

Cuisine Czech

Keyword Cheese recipes

Prep Time 15

Total Time 15

Servings

Calories 272kcal

Author Petra Kupská

Ingredients

2 medium carrots
⅔ cup mayonnaise
5 ounces semi-hard cheese e.g., Monterey Jack, cheddar, Edam
2 cloves garlic peeled and pressed
6 small slices bread
1 teaspoon chopped chive to garnish - optional

Cups - Metric

Instructions

First, preheat the oven to 360 °F so it's ready when your sandwiches are prepared for roasting.
Peel 2 medium carrots using a hand peeler and cut off the ends. Finely grate the carrots using a box grater. Peel 2 cloves garlic and press them using a garlic press. Finely grate 5 ounces semi-hard cheese in the same manner as the carrots.
Put the grated carrots, cheese, and garlic into a bowl. Add ⅔ cup mayonnaise and mix well to combine.
Spread a generous layer of the mixture onto each slice of 6 small slices bread, ensuring it reaches all the way to the edges.
Place the sandwiches on a baking dish. There is 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 develop a crunchy texture.

Notes

Makes about 4-6 portions depending on the bread size.
SERVING: Serve the baked carrot cheese toast sandwiches immediately after they come out of the oven! Once you take a bite, you will discover the deliciously gooey cheese inside.
The spread does not contain salt because the cheese provides enough saltiness for the dish. I was initially surprised by the lack of added salt, but I assure you it is not needed 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.

Nutrition