I’m so spoiled to live with a man who loves to cook as much as I do. Pat whipped up these fancy sandwiches for a picnic lunch one of my last weekends in Wisconsin. I never would have imagined that carrots and tapenade would be the perfect marriage for a sandwich. The spices were also a good preview for our honeymoon in Morocco next summer. You may have noticed, picnics are one of our favorite summer activities!
As an added bonus, you can make these fancy sandwiches vegan by using hummus instead of sliced turkey!
PrintFancy Sandwiches – Moroccan Carrot and Turkey with Green Olive Tapenade {Recipe}
Ingredients
Scale
[i]For the spiced carrots:[/i]
- 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 (about 8)
[i]For the tapenade:[/i]
- 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 teaspoon finely grated fresh lemon zest
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
[i]For the sandwiches:[/i]
- 12 slices good-quality pumpernickel sandwich bread
- Sliced turkey meat or hummus
- Arugula
Instructions
[i]Prepare the carrots:[/i]
- 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.
[i]Make tapenade and assemble sandwiches:[/i]
- 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).
- Spread tapenade on half the bread, layer with sliced turkey or hummus and arugula, then carrots.
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