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Carrot Bacon Club with Spicy Avocado, Sprouts and Hummus

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When it comes to making your daily lunch, it’s easy to fall into a routine of throwing the same items into your brownbag day after day. Craving a change of taste? Try this delicious spin on the classic club sandwich: Carrot Bacon Club with Spicy Avocado, Sprouts and Hummus.

Developed by former Top Chef Contestant Chef Ryan Scott, this recipe combines a smoky vegetarian twist on bacon using carrots combined with harissa-dressed avocado and earthy alfalfa sprouts for a unique kick. Better yet, these ingredients are wrapped up in Arnold® Healthfull® Steel Cut Oats and Honey bread, a premium variety that is full of better-for-you ingredients, is made with 100% whole grains, and has no artificial colors, flavors or preservatives.

Trust us; your taste buds will thank you!

Ingredients (2 servings)

Sandwich

4 slices of Arnold® Healthfull® Steel Cut Oats and Honey bread
2 whole avocado, diced
4 slices red onion
1 c. alfalfa sprouts (1/2 c. per sandwich)
1/2 c. hummus (1/4 per sandwich)
4 slices tomato
4 tbsp. green harissa (see recipe)
2 slices monterey jack or swiss cheese

Green Harissa

1 clove garlic
1 c. cilantro
1/2 c. mint leaves
1/2 c. parsley
2 jalapeños, stemmed and seeded
1 tsp. cumin
1 tsp. sea salt
1 tsp. ground black pepper
1/2 c. extra virgin olive oil
1 lemon, juiced

Carrot Bacon

6-8 large carrots, peeled
1/4 c. vegetable broth
1 tsp. low sodium soy sauce
2 tbsp. olive oil
1/2 tsp. liquid smoke
1/2 tsp. smoked paprika
1 tbsp. apple cider vinegar

Directions

Directions for Green Harissa

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.

Directions for Carrot “Bacon”

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.
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.
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.

Directions for Sandwich

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.