Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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The inspiration for this recipe came from a tea sandwich one of our food editors discovered at Alice's Tea Cup, in Manhattan. It's surprisingly substantial a bit like an overstuffed deli sandwich, but not nearly as heavy. 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 lb medium carrots |
1 1/4 cups green olives (6 to 7 oz) such as cerignola or picholine, pitted |
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 pumpernickel sandwich bread |
6 oz soft mild goat cheese (3/4 cup) at room temperature |
Directions:
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.
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