Ingredients
For carrots
- 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 (8)
For tapenade
- 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 flat anchovy fillet, chopped
- 1 teaspoon finely grated fresh lemon zest
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
For sandwiches
- 12 slices good-quality pumpernickel sandwich bread
- 6 oz soft mild goat cheese (3/4 cup) at room temperature
Description
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 Substantiala Bit Like An Overstuffed Deli Sandwich, But Not Nearly As Heavy.
Gourmet Magazine
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