2000s Recipes + Menus
Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade
Makes 6 sandwiches
- Active time:30 min
- Start to finish:4 1/2 hr (includes marinating)
August 2002
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.
For 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 lb medium carrots (8)
For tapenade
- 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
For sandwiches
- 12 slices good-quality pumpernickel sandwich bread
- 6 oz soft mild goat cheese (3/4 cup) at room temperature
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Special equipment:
an adjustable-blade slicer
Prepare carrots:
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Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved.
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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 (see Tips) 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:
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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).
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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.
- Keywords
- sandwiches,
- vegetarian,
- dairy,
- melissa roberts
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