Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade

• 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)
• 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
• 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

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.
4. Drain well in a colander and immediately toss with dressing.
5. Cool to room temperature, stirring occasionally, then marinate, covered and chilled, at least 4 hours.
6. 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.
7. Pulsing motor, add oil in a slow stream and continue to pulse until mixture is finely chopped (do not pulse to a paste).
8. Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.

sugar, lemon juice, sweet paprika, ground cumin, cinnamon, cayenne, salt, olive oil, carrots, green olives, capers, parsley, anchovy fillet, lemon zest, lemon juice, black pepper, olive oil, bread, goat cheese

Taken from www.epicurious.com/recipes/food/views/moroccan-carrot-and-goat-cheese-sandwiches-with-green-olive-tapenade-106890 (may not work)