The inspiration for this recipe came from a tea sandwich one of our food editors discovered at Alice's Tea Cup, in Manhattan. It's surprisingly substantial — a bit like an overstuffed deli sandwich, but not nearly as heavy.
·Carrots can marinate up to 2 days.
· Tapenade can be made 1 week ahead and chilled, covered.
Recipe information
Total Time
4 1/2 hours
Yield
Makes 6 sandwiches
Ingredients
For carrots
For tapenade
For sandwiches
Preparation
Prepare carrots:
Step 1
Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved.
Step 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. 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.
Make tapenade and assemble sandwiches:
Step 3
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).
Step 4
Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.
