Moroccan Carrot, Goat Cheese Sandwiches with Green Olive Tapenad

Name: Moroccan Carrot, Goat Cheese Sandwiches with Green Olive Tapenad
Prep time: 30 min
Total time: 30 min
Yield: 6 sandwiches
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp sugar; 1 tbsp fresh lemon juice; 2 tsp sweet paprika; 1 tsp ground cumin; 0.5 tsp cinnamon; 0.25 tsp cayenne; 1 tsp salt; 0.25 cup olive oil; 1.5 lb medium carrots; 1.25 cup green olives; 3 tbsp drained bottled capers; 0.25 cup chopped fresh flat-leaf parsley; 1 flat anchovy fillet; 1 tsp finely grated fresh lemon zest; 1.5 tbsp fresh lemon juice; 0.5 tsp black pepper; 0.25 cup olive oil; 12 slice good-quality bread; 6 oz soft mild goat cheese

Goat, carrots and green olives come together in this sandwich, fragrant with paprika and cumin and simmered on the stove.

30 min · Serves 6 · Medium

Method

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Time: Prep 30 min · 30 min total
Difficulty: medium

1
Prepare carrots:. Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved.
2
Halve carrots crosswise on a long diagonal, then, starting from diagonal ends, cut into 1/16-inch-thick slices using slicer. Cook carrots in a 4- to 5-quart pot of boiling salted water until crisp-tender, about 45 seconds. Drain well in a colander and immediately toss with dressing. Cool to room temperature, stirring occasionally, then marinate, covered and chilled, at least 4 hours.
3
Make tapenade and assemble sandwiches:. Pulse olives with capers, parsley, anchovy, zest, lemon juice, and pepper in a food processor until coarsely chopped, then scrape down side of bowl with a rubber spatula. Pulsing motor, add oil in a slow stream and continue to pulse until mixture is finely chopped (do not pulse to a paste).
4
Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.
5
Cooks' notes: ·Carrots can marinate up to 2 days. Tapenade can be made 1 week ahead and chilled, covered.