Carrot-Almond Pate Sandwiches
  • 1/3cup whole almonds
  • 2 large carrots (8 ounces), peeled and cut into 1/2-inch rounds
  • 1/4teaspoon salt
  • 1 teaspoon ground cumin
  • 1teaspoon ground coriander
  • 1/8teaspoon ground turmeric
  • 1/8teaspoon ground cinnamon
  • 1 clove garlic
  • 1/2cup packed fresh cilantro leaves
  • 2teaspoons lemon juice
  • 2 ciabatta rolls, halvedor 6 slices whole-grain bread
  • 6 roasted red pepper halves
  • 3 slices Monterey Jack cheeseoptional
  • 1 cucumber (6-8 ounces), thinly sliced
  1. Preheat oven to 350º. Scatter almonds on a baking sheet. Toast for 15 minutes, until fragrant. Cool completely.
  2. Meanwhile, steam carrots 10–15 minutes, until very tender. Cool completely.
  3. Put almonds, carrots, salt, cumin, coriander, turmeric, cinnamon, garlic, and cilantro in a food processor. With motor running, add lemon juice. Continue to process until mixture is spreadable, scraping down sides as needed. (Pâté will be coarse, not completely smooth.)
  4. Spread 2 tablespoons pâté on each bread piece. Top three halves with peppers, optional cheese, and cucumbers. Repeat with remaining peppers and cucumbers. Top with remaining bread; cut in half.
Recipe Notes
Nutrition Facts
Carrot-Almond Pate Sandwiches
Amount Per Serving
Calories 12229 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 516mg 22%
Total Carbohydrates 33g 11%
Dietary Fiber 6g 24%
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1/2 sandwich): 229 cal, 8g fat (4g mono, 2g poly, 1g sat), 0mg chol, 8g protein, 33g carb, 6g fiber, 516mg sodium