1. Prepare carrots: 2. Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved. 3. 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. 4. Make tapenade and assemble sandwiches: 5. 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). 6. Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots. 7. Cooks' notes: ·Carrots can marinate up to 2 days. 8. · Tapenade can be made 1 week ahead and chilled, covered. ---------------------------------------------------------------------------
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