Make ahead tip: Carrots can marinate up to 2 days. Tapenade can be made 1 week ahead and chilled, covered.
Recipe courtesy of Gourmet Magazine
Episode: Lunchtime Luxury
Total:
4 hr 25 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Carrots:
Tapenade:

Directions

To make the 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.

To make the 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 the sides of the 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.

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