1 jumbo carrot, in long julienne strips
1/2 T sugar
1/4 t salt
1 T white wine vinegar
1 14oz can sliced hearts of palm, drained
2 T EVOO
1 T lime juice
1 long baguette, sliced into 4 sandwiches
2 cucumbers, thinly sliced lengthwise
1 avocado, sliced
1/4 c bread and butter pickles
1 jalapeño, thinly sliced
1/4 c red onion, thinly sliced
1/2 c loosely packed cilantro leaves

1 jumbo carrot, in long julienne strips 1/2 T sugar 1/4 t salt 1 T white wine vinegar 1 14oz can sliced hearts of palm, drained 2 T EVOO 1 T lime juice 1 long baguette, sliced into 4 sandwiches 2 cucumbers, thinly sliced lengthwise 1 avocado, sliced 1/4 c bread and butter pickles 1 jalapeño, thinly sliced 1/4 c red onion, thinly sliced 1/2 c loosely packed cilantro leaves

In large skillet, heat carrots, sugar, salt and vinegar until sugar is absorbed, 1-2 min. Remove from heat, place on plate and refrigerate until chilled.

Purée hearts of palm with EVOO, avocado and lime juice until smooth. Note- can omit avocado and put slices on sandwich.

Spread hearts PF palm mixture on baguette. Arrange cucumbers, pickles, jalapeño, onion, carrots and cilantro.