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This is a recipe I remember my mom making over the summer when we were kids. She'd make the sandwiches the day before and let them muddle over night in the fridge. They were great to take to the beach or on picnics. You have to let them set for a few hours or you will not enjoy them as much! This was originally in the Press of Atlantic City in 1986. I always use freshly shredded carrots. Don't be tempted to buy the preshredded carrots, they are much more coarse and don't work well. Being near Philadelphia we use good sub rolls with a sturdy crust.
Units: US | Metric
Serving Size: 1 (167 g)
Servings Per Recipe: 6