THE ROCKIN MOROCCAN

Moroccan Carrot & Goat Cheese Sandwiches 

W/ Green Olive Tapenade

Prepare the Carrots Using:

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)

Prepare the Tapenade Using:

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

Prepare the Sandwiches: Click to Continue

12 slices good-quality pumpernickel sandwich bread
6 oz soft mild goat cheese (3/4 cup) at room temperature
Special equipment:
an adjustable-blade slicer

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 (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: 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. Notes: Carrots can marinate up to 2 days. Tapenade can be made 1 week ahead and chilled, covered.