1 bunch carrots, peeled and chopped into 1” chunks
1/2 c ground pecans
Hellman’s mayonnaise, to taste
1 tsp. garlic salt
loaf of white bread
Place carrot chunks in the blender and cover with water. Pulse until you have a very fine consistency on the carrots.
Pour into a strainer/colander and drain. Press excess water out with your hands and place in a mixing bowl.
Add the finely ground pecans and enough mayonnaise to hold the mixture together.
Add the garlic salt and mix well.
Trim crusts from white bread slices and roll very flat with a rolling pin.
Spread a thin layer of the carrot mixture and roll up in a jelly roll fashion.
Cut into 1/2 to 3/4" slices for a bite sized sandwich.
Cover the sandwiches with a damp paper towel as you work, to keep them moist and keep on there once refrigerated.
The sandwiches will hold well for 24 hours.