| 4 slices | white bread |
| 1 head | romaine heart |
| 1 | carrot |
| 2 | mini cucumbers |
| 1 | yellow bell pepper |
| 1 | beefsteak tomato |
| 3 sprigs | mint |
| 3 sprigs | parsley |
| 6 | jarred pitted green olives |
| 6 tbsp | cream cheese |
| 1 tbsp | harissa |
| salt | |
| pepper |
Trim end from lettuce head and separate the leaves. Peel and grate the carrot and add to a bowl. Season with salt and set aside. Slice cucumber thinly at an angle to get large oblong rounds. Core and deseed bell pepper and thinly slice. Slice tomato into thick slices. Stem mint and parsley and roughly chop. Chop the green olives.
Add cream cheese to a bowl and mix with harissa and olives until well combined. If you like it a bit spicier, add more harissa to taste. Use your hands to squeeze the carrots to release any extra moisture. They should be slightly soft, but not too liquidy, so keep squeezing, draining the liquid as needed.
To assemble the sandwiches, spread cream cheese evenly over one side of each piece of bread. Stack the tomato, salt, pepper, lettuce, bell pepper, cucumber, herbs, and carrots, then cover with the extra slices of bread, cream cheese side down. Press well with your hands to squish the sandwich together a bit, then slice if desired and serve. Enjoy!
