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
Ingredients: 2 tablespoons sugar; 1 tablespoon fresh lemon juice; 2 teaspoons sweet paprika; 1 teaspoon ground cumin; 1/2 teaspoon cinnamon; 1/4 teaspoon cayenne; 1 teaspoon salt; 1/4 cup olive oil; 1 1/2 lbs medium carrots (8); 1 1/4 cups green olives (such as Cerignola or picholine, pitted, 6 to 7 oz); 3 tablespoons drained bottled capers, rinsed; 1/4 cup chopped fresh flat-leaf parsley; 1 flat anchovy fillet, chopped; 1 teaspoon finely grated fresh lemon zest; 1 1/2 tablespoons fresh lemon juice; 1/2 teaspoon black pepper; 1/4 cup olive oil; 12 slices good-quality bread; 6 ounces soft mild goat cheese, at room temperature (3/4 cup)

Submitted by Annacia

"This is surprisingly substantial — a bit like an overstuffed deli sandwich, but not nearly as heavy." Start ahead of time as the marinating time is a minimum of 4 hours."

Download

Ready In:: 30mins
Ingredients:: 19
Yields:: 6 sandwiches

ingredients

CARROTS
2 tablespoons sugar
1 tablespoon fresh lemon juice
2 teaspoons sweet paprika
1 teaspoon ground cumin
¹⁄₂ teaspoon cinnamon
¹⁄₄ teaspoon cayenne
1 teaspoon salt
¹⁄₄ cup olive oil
1 ¹⁄₂ lbs medium carrots (8)
TAPENADE
1 ¹⁄₄ cups green olives (such as Cerignola or picholine, pitted, 6 to 7 oz)
3 tablespoons drained bottled capers, rinsed
¹⁄₄ cup chopped fresh flat-leaf parsley
1 flat anchovy fillet, chopped
1 teaspoon finely grated fresh lemon zest
1 ¹⁄₂ tablespoons fresh lemon juice
¹⁄₂ teaspoon black pepper
¹⁄₄ cup olive oil
SANDWICHES
12 slices good-quality bread
6 ounces soft mild goat cheese, at room temperature (3/4 cup)

directions

Prepare carrots:
Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved.
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.
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).
Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.
Cooks' notes: ·Carrots can marinate up to 2 days.
· Tapenade can be made 1 week ahead and chilled, covered.