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Carrot-Almond Pate Sandwiches

Servings 4 people
Calories 12229kcal

Ingredients

  • 1/3 cup whole almonds
  • 2 large carrots (8 ounces), peeled and cut into 1/2-inch rounds
  • 1/4 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon ground turmeric
  • 1/8 teaspoon ground cinnamon
  • 1 clove garlic
  • 1/2 cup packed fresh cilantro leaves
  • 2 teaspoons lemon juice
  • 2 ciabatta rolls, halved or 6 slices whole-grain bread
  • 6 roasted red pepper halves
  • 3 slices Monterey Jack cheese optional
  • 1 cucumber (6-8 ounces), thinly sliced

Instructions

  • Preheat oven to 350º. Scatter almonds on a baking sheet. Toast for 15 minutes, until fragrant. Cool completely.
  • Meanwhile, steam carrots 10–15 minutes, until very tender. Cool completely.
  • Put almonds, carrots, salt, cumin, coriander, turmeric, cinnamon, garlic, and cilantro in a food processor. With motor running, add lemon juice. Continue to process until mixture is spreadable, scraping down sides as needed. (Pâté will be coarse, not completely smooth.)
  • Spread 2 tablespoons pâté on each bread piece. Top three halves with peppers, optional cheese, and cucumbers. Repeat with remaining peppers and cucumbers. Top with remaining bread; cut in half.

Notes

[ultimate-nutrition-label id="" align=""]
PER SERVING (1/2 sandwich): 229 cal, 8g fat (4g mono, 2g poly, 1g sat), 0mg chol, 8g protein, 33g carb, 6g fiber, 516mg sodium

Nutrition

Calories: 12229kcal | Carbohydrates: 33g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 516mg | Fiber: 6g