1 jumbo carrot, cut into matchsticks (about 1 1/2 cups)
1/2 tablespoon sugar
1/4 teaspoon kosher salt
1 tablespoon distilled white vinegar
1 14-oz. can cut or sliced hearts of palm, drained
2 tablespoons extra-virgin olive oil
1 tablespoon lime juice
1 crusty but soft baguette (about 20 inches or 12 oz.), cut crosswise into 4 pieces, split horizontally and lightly toasted
2 Persian cucumbers, thinly sliced lengthwise
1 6-oz. Hass avocado, sliced
1/4 cup bread-and-butter pickle slices
1 small jalapeño, thinly sliced
1/4 small red onion, thinly sliced
1/2 cup loosely packed cilantro leaves
How to Make It
In a large skillet, combine carrot, sugar, salt and vinegar; cook over medium heat, stirring occasionally, until sugar has dissolved, 2 to 3 minutes. Spread out on a plate and refrigerate until chilled.
In a mini food processor, puree hearts of palm with oil and lime juice until smooth.
Open baguette pieces. Spread half of hearts of palm on cut sides (reserve remaining spread). Arrange cucumbers on bottom half, followed by avocado, pickles, jalapeño, onion, carrot and cilantro. Close sandwiches and serve.