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avocado & roasted carrot sandwich

by Jackie Newgent  |  May 1, 2019  |  7 Comments

Los Angeles is the city I travel to most often. That’s because five of my closest friends live there. Yep, they’re all of the way on the other coast from me. (Could it be something I said?!) In any case, on my most recent trip, I went for business and stayed several nights at The Line Hotel. On the day I settled in, I decided to grab a bite at the hotel restaurant, Openaire—and devoured a sandwich made with avocado, braised carrots, sunflower tahini, shaved fennel, and sprouts on 7-grain bread. I was inspired … as you can see by this recipe. It’s my twist on it.

I based my version on a colorful array of roasted organic carrots. I grilled the hearty whole grain bread. On one toast, I smeared a tangy pistachio butter spread; on the other, I went with a lemony avocado mash—kind of like traditional avocado toast. I also snuck in some cucumber for fresh crunch and carrot tops as the leafy green of choice … and so nothing needs to go to waste. If you don’t have carrot tops, enjoy microgreens, a fresh herb mixture, or baby arugula instead.

Altogether, it’s truly a “superfood” kind of sandwich. And you seriously only need half to satisfy as an entrée. Though, if you’ve got a big appetite, the whole sandwich could count as an entire meal—no sides required. Hope you give it a try!


avocado & roasted carrot sandwich


Yield: 2 servings

Serving size: ½ sandwich



  • 6 medium (8- to 9-inch) carrots with leafy tops (various colors)
  • 2 teaspoons extra-virgin olive oil
  • 1½ tablespoons unsalted pistachio butter or tahini
  • 1 tablespoon lemon juice (divided)
  • 1 teaspoon cider vinegar
  • ¼ teaspoon sea salt, or to taste (divided)
  • 1 small or 2/3 large Hass avocado, peeled, pitted, and cubed
  • 2 thick slices whole grain bread, toasted or pan-grilled
  • ¼ cup extra-thinly sliced English cucumber



  1. Preheat the oven to 400°F. Scrub the carrots; do not peel. Cut off the leafy tops; set aside. Toss the carrots with the olive oil. Roast on a rimmed baking sheet until softened and browned, about 40 minutes, rotating carrots halfway through roasting. Set aside. Or chill overnight.
  2. In a small bowl, stir together the pistachio butter, 1 teaspoon of the lemon juice, the cider vinegar, and 1/8 teaspoon of the salt. Set aside. (Hint: If you prefer more of a dressing rather than a spread, add unsweetened green tea or water by the 1/2 teaspoon.)
  3. In a separate small bowl, mash together the avocado with the remaining 2 teaspoons lemon juice and 1/8 teaspoon salt.
  4. Smear one toast with the pistachio dressing. Spread the other toast with the avocado mixture. On the pistachio-dressed toast, arrange the cucumber and then the roasted carrots. If desired, add a pinch of sea salt and/or freshly ground black pepper to the cucumber and/or carrot layer. Top with desired amount of the leafy carrot tops (or use microgreens, fresh herb mixture, or baby arugula). Place the avocado-dressed toast on top to form a sandwich. Cut in half and serve.

Per serving (½ sandwich): 370 calories, 18g total fat, 2.5g saturated fat, 0g trans fat, 0mg cholesterol, 580mg sodium, 44g total carbohydrate, 9g dietary fiber, 12g total sugars includes 0g added sugars, 10g protein


Hint: If only five instead of six carrots fit onto the sandwich, just use five. If desired, trim off any excess carrot ends after forming the sandwich, skewer the sandwich, and serve cut side up to showcase the colorful carrots. Use any remaining roasted carrot scraps in another recipe, such as thinly sliced and tossed into a grain salad.

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