Carrot Bacon Club With Spicy Avocado, Sprouts And Hummus

Carrot Bacon Club With Spicy Avocado, Sprouts And Hummus
4.5 from 2 ratings
Recipe Courtesy of Chef Ryan Scott and Arnold BreadThe taste of harissa-dressed avocados crunched up against homemade carrot bacon, with earthy alfalfa sprouts and jack cheese will make you wonder why you ever wanted bacon!
  • 6-8 carrots, peeled
  • 1/4 cup vegetable broth
  • 1 teaspoon low-sodium soy sauce
  • 2 tablespoon olive oil
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic
  • 1 cup cilantro
  • 1/2 cup mint leaves
  • 1/2 cup parsley
  • 2 jalapeños, stemmed and seeded
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1 lemon, juiced
  • 4 slices of bread, such as arnold® whole grains 100% whole wheat bread
  • 2 whole avocado, diced
  • 4 slices red onion
  • 1 cup alfalfa sprouts
  • 1/2 cup hummus
  • 4 slices tomato
  • 4 tablespoon green harissa (see recipe)
  • 2 slices monterey jack or swiss cheese
  1. Slice carrots into thin strips using either a mandolin or food processor to keep uniform. In a small bowl whisk together broth, soy sauce, olive oil, liquid smoke, vinegar and smoked paprika.
  2. In a shallow dish, toss sliced carrots with mixture until carrots are completely coated, let sit for 10-15 minutes to absorb flavor. Arrange carrot slices on a foil-wrapped baking sheet, so that they do not overlap. Bake for 7 minutes. Pull baking sheet from oven, and flip carrots. Return to oven and bake for another 7-8 minutes. Carrots may vary in time to be completed based on thickness of carrots.
  3. Carrots will be finished when the edges are crispy and the center of each slice looks dry. Transfer carrots to a plate with a paper towel to soak up any extra oil.
  4. In a food processor, add garlic, cilantro, mint, parsley, jalapenos, lemon juice, cumin, salt and pepper, and pulse to combine. While the processor is running, slowly drizzle olive oil until blended, but remains bit coarse. Transfer to container and reserve.
  5. Toast four slices of bread. Toss diced avocado in green Harissa dressing and adjust seasoning to your liking. Spread hummus on top and bottom slices of bread. Place two slices of cheese, two slices of red onion, and two slices of tomato on 2 slices of bread. Place a healthy stack of carrot “bacon” on top of tomato. Place a handful of alfalfa sprouts on top of sliced tomato. Place top piece of toast over carrot “bacon”. Finish sandwich with top piece of toast. If needed, stick toothpick through sandwich to hold together.