*It certainly changed mine.
A few friends of mine went to Alice’s Tea Cup in NYC last weekend, and one thankfully brought a menu back for me to look at (which I gladly did during Food Cost and Control Wednesday morning). I was really intrigued by their Cumin Carrot sandwich (“with olive tapenade and goat cheese on semolina with black sesame seeds”). At first I imagined a piece of bread with raw carrots lined up in a row on it. Umm…that’s not appetizing.
So all during class my little mind was working out how I could make this. I assumed they’d roasted the carrots. I decided I would thinly slice mine in rectangles and roast them. I binged some pictures online and found a few that showed the sandwich piled high with uber-thinly sliced carrots, pretty much resembling a pastrami sandwich. So my hunch about thinly sliced carrots was right.
I wasn’t going to put cheese on it, so I figured some garlic hummus would do the trick. I also had some naan saved in the freezer from a while ago, and decided to use that as the bread. Of course, this would be great as a salad, too. I’m totally trying that next.
You need to make this sandwich. Really. Here, I’ll even give you pictures (since they’re easier than reading AND they’re worth a thousand words, so if I were writing an essay, I’d probably be done in mere seconds as opposed to hours…)
Roasted Carrot Sandwich
inspired by Alice’s Tea Cup
2 medium carrots, peeled
2 TBL hummus of choice (I’d use plain or garlic)
5-6 assorted olives (use kalamata or green from the olive bar…jarred olives won’t do it justice)
2 small cloves garlic, peeled
1 tsp lemon juice
0.5 tsp olive oil
2 TBL molasses
1.5 tsp cumin
Seriously, though it might sound odd at first, this sandwich has the perfect mix of flavors and textures. It’s a terrific cold sandwich. If you try it and it changes your life, I’ll take your testimonies in the comment section.
What’s the oddest sandwich you’ve ever had?