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2 Servings

Prep Time:

15 Minutes

Cook Time:

20 Minutes

Total Time:

35 Minutes

A fun and healthy take on a classic BLT. Let me introduce you to the CLT (Carrot Lettuce Tomato) sandwich. This recipe can also be made in the air fryer by reducing the temperature to 350 degrees and cooking for 10-12 minutes, flipping halfway through.


  • 6-8 large carrots

  • 4 slices of bread

  • Heirloom tomato

  • Green leafy lettuce

  • Vegan mayo (store bought or check out this oil free recipe from FOK)

  • 1 tablespoon of liquid smoke

  • 2 teaspoons of soy sauce

  • 1 teaspoon of pure maple syrup

  • 2 teaspoons of water

  • ½ teaspoon of smoked paprika

  • ¼ teaspoon of chili powder

  • ¼ teaspoon of garlic powder

  • ¼ teaspoon of onion powder

  • ¼ teaspoon of sea salt

  • Pepper to taste


Preheat the oven to 375 degrees. Using a peeler or a mandoline, shave carrots into thin slices. Add liquid smoke, soy sauce, pure maple syrup, and water to a bowl and let carrots marinate for at least 5 minutes. Add smoked paprika, chili powder, garlic powder, onion powder, sea salt, and pepper to a small bowl and mix well. Sprinkle about half of the seasoning onto the soaked carrots and mix well. Place a single layer of the carrots on a large cookie sheet. Sprinkle the remaining seasoning over the carrots on the pan. Place in the oven and cook for 18-22 minutes, flipping halfway through. Carrots should be crispy and shrunk in size. Add vegan mayo, tomato, lettuce, and crispy carrots to the bread and serve.

Recipe Origin:

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