Layered Carrot Ham Sandwich Recipe
Layered Carrot Ham Sandwich Recipe, a vibrant and wholesome sandwich featuring marinated carrots, savory ham, fluffy egg omelette, fresh vegetables, and a touch of sweetness. Perfect for a quick, healthy, and gourmet meal!
Layered Carrot Ham Sandwich Recipe is a vibrant and wholesome sandwich that brings together a perfect balance of flavors and textures. Featuring marinated carrots, creamy egg omelette, savory ham, fresh vegetables, and a hint of sweetness from strawberry jam, this sandwich offers a delightful medley in every bite. Wrapped tightly for a beautifully layered presentation, it’s not just visually appealing but also packed with nutrients, making it ideal for breakfast, lunch, or a quick snack. Perfect for those who appreciate a gourmet touch in their everyday meals!
Ingredients
- 2 carrots (400–450 g), thinly sliced
- 5 g (0.5 tbsp) salt (for marinating)
- 30 g (3 tbsp) olive oil
- 20 g (1.3 tbsp) whole grain mustard
- 15 g (2 tbsp) white balsamic vinegar (or lemon juice)
- 15 g (2 tbsp) lemon juice
- 15 g (1.5 tbsp) allulose (or sugar)
- Whole black pepper (to taste)
- 2 eggs
- 40 g (5 tbsp) milk
- 1 pinch of salt
- 4 g (0.4 tbsp) allulose (or sugar)
- 8 g (1 tbsp) cooking wine
- 30 g (2 tbsp) mayonnaise
- 15 g (1 tbsp) whole grain mustard
- 15 g (1 tbsp) honey mustard
- 10 g (1 tbsp) honey
- 15 g (1 tbsp) chopped pickles
- 2 slices of bread
- 2 slices of cheese (cheddar, gouda, or your favorite)
- Low-sugar strawberry jam
- 3 slices of ham
- 2 romaine lettuce leaves
- Red cabbage or kale (handful)
- Arugula (optional)
- 1–2 tomatoes, sliced
- Ketchup
- Honey mustard
Nutritional Information
- Calories: 430
- Protein: 22g
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrate: 35g
- Fiber: 5g
- Sugar: 8g
- Cholesterol: 160mg
- Sodium: 850mg
Directions
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Thinly slice the carrots and place them in a bowl. Add 5 g (0.5 tbsp) salt, mix well, and let sit for 20 minutes. Squeeze out excess moisture from the carrots and loosen them in a bowl. Add olive oil, whole grain mustard, lemon juice, white balsamic vinegar, allulose, and black pepper. Mix thoroughly and refrigerate for 3–4 hours.
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In a bowl, whisk together eggs, milk, salt, allulose, and cooking wine. Heat a pan with a little cooking oil, pour in the egg mixture, and cook until lumps form. Fold the eggs in half and repeat the process until you have an omelette about the size of your bread. Let cool.
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In a small bowl, mix mayonnaise, whole grain mustard, honey mustard, honey, and chopped pickles.
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Spread mustard sauce on one slice of bread and strawberry jam on the other. Layer cheese slices on the bread with mustard sauce. Add a handful of red cabbage, a drizzle of ketchup, and tomato slices. Add the marinated carrot mixture, followed by the egg omelette. Spread a spoonful of mustard sauce over the omelette, then layer ham slices, arugula (if using), and romaine lettuce. Drizzle with ketchup and honey mustard, then top with the second slice of bread.
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Wrap the sandwich tightly with parchment paper or plastic wrap, securing it like a gift. Slice in half if desired and enjoy!
