Happy 4th of July weekend! Are you looking to add a veggie option to your grilling go-to’s this holiday?
Well, look no further than Miraval Austin Executive Chef Ben Baker’s Veggie BBQ Carrot Sandwich recipe!
Recipe
- Gently sautée julienned carrots until tender (but not mushy).
- Fold in your favorite BBQ sauce until carrots are well coated.
- Set aside until ready to build.
- Place shredded cabbage, parsley, salt & black pepper in a separate bowl, mix and crush lightly with your hand to soften the cabbage.
- Add lemon juice and apple cider vinegar.
- Toast brioche buns, and place hot carrot BBQ mixture on the bottom bun.
- Place slaw mixture on top of the carrot BBQ mix. Finish with toasted top of the brioche bun. Place BBQ Carrot Sandwiches on a tray and serve at your 4th of July Picnic!
Ingredients
| 2 tablespoons | olive oil |
| 2 (10 ounces) bags | julienned carrots |
| add | Barbecue Sauce |
| add | Slaw |
| 1 | small green cabbage (shredded, about 4 cups) |
| 1 tablespoon | apple cider vinegar |
| 2 tablespoons | lemon juice |
| 1 tablespoon | parsley (minced) |
| 1 teaspoon | salt |
| 1 teaspoon | black pepper |
| 6 | brioche buns (toasted) |
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