Bring a pan of water to the boil and add a pinch of salt. Simmer the carrots in the water for 5 minutes, remove and drain well.
Mix together the rest of the carrot ingredients in a large, shallow dish and add the warm carrot strips, tossing everything together to ensure the carrots are coated in the marinade. Cover and refrigerate for 1 hour, or ideally overnight.
Assemble the sandwiches by spreading each slice of bread with some cream cheese, carrot slices, and a few capers. Sprinkle over some extra dill, black pepper and a squeeze of lemon just before serving.
Pulled Jackfruit & Coleslaw Sandwich This Pulled Jackfruit &...