Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade Recipe

Name: Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved.
2
Halve carrots crosswise on a long diagonal, then, starting from diagonal ends, cut into 1/16-inch-thick slices using slicer.
3
Cook carrots in a 4- to 5-quart pot of boiling salted water until crisp-tender, about 45 seconds.
4
Drain well in a colander and immediately toss with dressing.
5
Cool to room temperature, stirring occasionally, then marinate, covered and chilled, at least 4 hours.
6
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.
7
Pulsing motor, add oil in a slow stream and continue to pulse until mixture is finely chopped (do not pulse to a paste).
8
Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons sugar, 1 tablespoon fresh lemon juice, 2 teaspoons sweet paprika, 1 teaspoon ground cumin, and more.

Yes, Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade

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