- Preheat the oven for 450º.
- Remove the greens from the carrots and reserve for later use.
- Place carrots on a heavy baking sheet and drizzle with olive oil and a sprinkle of salt and pepper.
- Cook for 20 minutes until they just begin to brown and blister.
- For the carrot top pesto, place washed greens in the basin of a food processor with the blade attachment. Combine olive oil, garlic, and the juice of one lemon. Blitz until smooth, adding a little olive oil if it feels too “pulp-y.”
- Shave the cheese super thin, set aside.
- Warm a shallow, heavy pan over medium heat while you prepare the sandwiches. Butter one side of each slice of bread.
- Lay flat and layer with cheese, then pesto, then 4-5 grilled carrots. It’s okay if the stems stick out. Finish with another layer of cheese, if desired, and the other slice of bread.
- Place in the pan and grill on each side for 2-4 minutes until browned as you prefer.