Best Peanutty Carrot Sandwich Spread Recipes
BIG SANDWICH SPREAD
Great for a party or a potluck meal. I usually make my own French Bread but I've also used store bought French Bread before and it works well too.
Provided by Windchime
Categories Lunch/Snacks
Time 15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the spread ingredients together.
- Slice a loaf of French bread lengthwise.
- Spread mixture on the inside of both halves.
- Top bottom half with any combination of sandwich meats that you desire.
- Can also be topped with pickles if you wish.
- Place top half of bread on the sandwich and slice into individual servings.
Nutrition Facts : Calories 393.6, Fat 13.4, SaturatedFat 6.5, Cholesterol 41.1, Sodium 817.8, Carbohydrate 51.5, Fiber 2.2, Sugar 3.4, Protein 17
SANDWICH SPREAD
Makes a thick spreadable paste similar to the Loma Linda Sandwich Spread that has been discontinued or Humus. The texture will firm in the fridge. I like it on home made bread with a dill pickle but it is also an excellent cracker spread. Seasonings are optional and amounts can be varied. You can try other nut butters if you're not into peanuts.
Provided by dbsnova
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cream all ingredients in a food processor.
Nutrition Facts : Calories 133.9, Fat 4.8, SaturatedFat 0.8, Sodium 472.2, Carbohydrate 19, Fiber 4.3, Sugar 3.4, Protein 5.9
QUARK SANDWICH SPREAD
Make and share this Quark Sandwich Spread recipe from Food.com.
Provided by Auntie Jan
Categories Breakfast
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- If you your quark resembles sour cream, you should mix it with salt and drain it in a drainer lined with a clean cloth.
- Once it has the consistency of cream cheese you can continue.
- mix quark, sour cream (may be substituted by cream), pepper, onion.
- add salt and a pinch of sugar to taste (if you had to drain the quark, you might want to leave the salt out).
- Add chives or parsley.
- Note: You can vary this by adding hard boiled eggs, using only onions, garlic and herbs.
- It lasts about a week in the fridge.
Nutrition Facts : Calories 122, Fat 10.2, SaturatedFat 6.3, Cholesterol 21.1, Sodium 26.9, Carbohydrate 6.6, Fiber 1, Sugar 2.5, Protein 2.1
CARROT CAKE SANDWICH
Everything you love about carrot cake - the spices, the sweet and nutty flavors, the cream cheese frosting, and of course, the carrots! - is in this fast and simple lunch. I came up with this recipe while brainstorming new ways to use peanut butter (one of the staples of my vegetarian diet.) This grown-up alternative to the standard PBJ is a sandwich that thinks it's dessert!
Provided by Amanda
Categories Main Dish Recipes Sandwich Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Lightly toast both halves of English muffin.
- Place shredded carrots in a small bowl and sprinkle with nutmeg.
- Spread peanut butter on one side of English muffin.
- Spread cream cheese on other side of English muffin. Top with carrots and sprouts. Put both sides together to make a sandwich.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 33.6 g, Cholesterol 15.9 mg, Fat 14.6 g, Fiber 2.7 g, Protein 10.3 g, SaturatedFat 4.9 g, Sodium 339.7 mg, Sugar 3.8 g
CARROT BUTTER SPREAD (VEGAN)
From my nutritional yeast cookbook, this looks like a yummy spread for toast, baked potatoes, and sandwiches. I imagine other nut butters would probably be good in this too. Those cool yellow carrots would probably make for a nice flavor and color in this!
Provided by the80srule
Categories Vegetable
Time 25m
Yield 2/3 cup, 6 serving(s)
Number Of Ingredients 6
Steps:
- Bring the water to a boil in a saucepan and reduce the heat to medium. Place the carrots in it, loosely cover, and let simmer for 20-25 minutes or until very tender.
- Drain the carrots and place them with the remaining ingredients in a food processor or chopper with a strong metal blade and process until completely smooth.
- The butter can be used immediately or stored in the fridge for about a week.
Nutrition Facts : Calories 28.8, Fat 1.6, SaturatedFat 0.1, Sodium 101.2, Carbohydrate 2.9, Fiber 1.1, Sugar 1, Protein 1.4
BOLOGNA SANDWICH SPREAD
This comes from my Indiana Mother-in-law. It's a very tasty sandwich spread, quick and easy to make. It does not keep for more than 5 days in the refrigerator.
Provided by BakinBaby
Categories Lunch/Snacks
Time 20m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Run bologna and cheese through food processor or meat grinder.
- Stir in chopped sweet pickles and miracle whip.
- Season to taste.
- Store in covered container in refrigerator for no more than 5 days.
- Chopped boiled eggs can be added, but shelf life will be decreased.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-1-or-2 #5-ingredients-or-less #lunch #fruit #vegetables #easy #kid-friendly #vegetarian #nuts #dietary #sandwiches #brown-bag #carrots #taste-mood #savory #sweet #to-go #number-of-servings #3-steps-or-less
You'll also love