Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade
Info
Rating
Calories
506.0
Protein
13.0
Sodium
1373.0
Fat
31.0
Description
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 (8)
1 1/4 cups green olives (6 to 7 oz) such as Cerignola or picholine, pitted
6 oz soft mild goat cheese (3/4 cup) at room temperature
Special equipment: an adjustable-blade slicer
Directions
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.
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.
