Name: Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade
Cook time: 30 minutes
Total time: 4 1/2 hours
Yield: Makes 6 sandwiches
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; 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; Special equipment: an adjustable-blade slicer

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Moroccan Carrot and Goat Cheese Sandwiches with Green Olive TapenadeRichard Gerhard Jung

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.

Cooks' notes:

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

Recipe notes

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