Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade

Ingredients

• 1 fillet flat anchovy chopped
• 0.5 teaspoon pepper black
• 3 tablespoons bottled capers rinsed drained
• 1.5 lb carrots 
• 0.3 teaspoon cayenne 
• 0.5 teaspoon cinnamon 
• 0.3 cup flat-leaf parsley fresh chopped
• 0.8 cup mild goat cheese soft at room temperature
• 1 teaspoon ground cumin 
• 1.5 tablespoons juice of lemon fresh
• 1 teaspoon lemon zest fresh finely grated
• 0.3 cup olive oil 
• 6 oz olives such as cerignola green pitted
• 12 slices pumpernickel sandwich bread 
• 1 teaspoon salt 
• 2 tablespoons sugar 
• 2 teaspoons paprika sweet

Equipment

• food processor
• bowl
• whisk
• pot
• spatula
• colander

Directions

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. Cook carrots in a 4- to 5-quart pot of boiling salted water until crisp-tender, about 45 seconds.
3. 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.
4. 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).
5. Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.
6. ·Carrots can marinate up to 2 days. · Tapenade can be made 1 week ahead and chilled, covered.