Onion Carrot Cashew Sandwich
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
1 sandwich
- Serves:
- 1
ingredients
directions
- Julienne the carrots and chop the onions.
- Put olive oil on a frying pan and turn the heat to medium high.
- Drop the carrots and onions into the pan.
- Cook them, occasionally stirring, for about a minute or until the onions are almost transparent.
- Add the garlic and stir it in with a spatula.
- Cook 20 seconds.
- Pour the vegetables over the piece of untoasted bread.
- Grab a handful of paper towels and wipe the remaining garlic bits and oil loosely out of the pan (since it is hot, be careful).
- Put the heat to high and add the cashews to the pan.
- Toast them for about 30 seconds, tossing once.
- Turn the heat off and pour the cashews ontop of the open faced sandwich.
- Drizzle a tablespoon or two of ranch dressing over the top.
- Fold the sandwich as best as you can and eat up.
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Reviews
-
I have to say that I reversed the amounts of the carrot and onions. Used just a teaspoon of oil and in place of the ranch dressing I just added fresh squeezed lemon juice with a pinch of smoked salt. Also I used a Recipe #389019 to hold the filling. This made for a very yummy lunch with a mug of Earl Gray tea. Made for PAC, Spring 2014.
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I like to eat grits with salt and a little butter, with an organic gala apple and salted peanuts on the side.