This recipe is another one that I modeled after a favorite sandwich from a café. It’s a great quick lunch or dinner option that packs a ton of flavor in every refreshing yet satisfying bite. I actually prefer the sandwich in its vegetarian form, but I’ve seen it on the menu with sliced chicken as well, which would boost its protein content and keep you full even longer. For the carrot slaw, I threw in some leftover sauce from chipotles in adobo that I’ve been trying to use up (from when I made this salsa), but I imagine that hot sauce would do the trick if you want to make do with what’s already in your fridge.
Roasted Red Pepper Sandwiches with Spicy Chipotle-Lime Carrot Slaw
2016-01-23 16:05:12
Serves 2
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Total Time
10 min
Ingredients
- 4 slices of bread
- 8 ounces roasted red peppers (I use peppers from a jar, but feel free to roast your own)
- white cheddar cheese, sliced
- 1 avocado, sliced
- 4 large leaves of romaine
- 1 cup grated carrot (about 2 carrots)
- 3 tablespoons light mayonnaise
- 1 tablespoon sauce from chipotles in adobo
- 1 teaspoon lime juice
Instructions
- In a small bowl, mix together grated carrot, mayonnaise, adobo sauce, and lime juice.
- Place lettuce, sliced avocado, red peppers (patted dry with a paper towel), one layer of sliced cheese, and carrot slaw on bottom slices of bread, in that order. Top with remaining slices of bread and cut with a serrated knife.
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