Print

Fancy Sandwiches – Moroccan Carrot and Turkey with Green Olive Tapenade {Recipe}

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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]

  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.
  3. 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.
  4. Cool to room temperature, stirring occasionally, then marinate, covered and chilled, at least 4 hours.

[i]Make tapenade and assemble sandwiches:[/i]

  1. 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.
  2. Pulsing motor, add oil in a slow stream and continue to pulse until mixture is finely chopped (do not pulse to a paste).
  3. Spread tapenade on half the bread, layer with sliced turkey or hummus and arugula, then carrots.

Find it online: https://asideofsweet.com/moroccan-carrot-and-goat-cheese-sandwiches-with-green-olive-tapenade-recipe/