Ingredients

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

• Special equipment: an adjustable-blade slicer

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...

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