Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade
"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
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2 tablespoons sugar
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1 tablespoon fresh lemon juice
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2 teaspoons sweet paprika
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1 teaspoon ground cumin
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1/2 teaspoon cinnamon
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1/4 teaspoon cayenne
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1 teaspoon salt
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1/4 cup olive oil
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1 1/2 lb medium carrots (8)
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1 1/4 cups green olives (6 to 7 oz) such as Cerignola or picholine, pitted
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3 tablespoons drained bottled capers, rinsed
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1/4 cup chopped fresh flat-leaf parsley
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1 flat anchovy fillet, chopped
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1 teaspoon finely grated fresh lemon zest
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1 1/2 tablespoons fresh lemon juice
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1/2 teaspoon black pepper
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1/4 cup olive oil
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12 slices good-quality pumpernickel sandwich bread
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6 oz soft mild goat cheese (3/4 cup) at room temperature
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Special equipment: an adjustable-blade slicer
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