Stir Crazy, Posted: 7/11/07
Unusual sandwich surprisingly filling
I first tried this recipe because I found the combination of ingredients intriguing. I wasnít disappointed. The crunchy, spicy carrots, smooth creamy goat cheese, and salty tapenade play off each other nicely. I left out the anchovy to make it vegetarian and I didnít miss it.
This would be a good Lenten lunch instead of tuna fish or egg salad, or cut the sandwiches in quarters for a nice appetizer.
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Moroccan Carrot And Goat Cheese Sandwiches With Green Olive Tapenade
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
Prepare 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 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 and up to two days.
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). Tapenade can be made one week ahead and chilled, covered.
Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.
Makes 6 sandwiches.
Gourmet
Gourmet Entertains
August 2002
Caledonia Argus
314 West Lincoln St.
P.O. Box 227
Caledonia, MN 55921-0227
507/724-3475
E-Mail: editor.argus@ecm-inc.com