Active Time

　　30 minutes

　　Total Time

　　4 1/2 hours

　　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 substantial — a bit like an overstuffed deli sandwich, but not nearly as heavy.

　　

Ingredients

Makes 6 sandwiches

　　

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

　　Special equipment: an adjustable-blade slicer

　　

Prepare carrots:

Step 1

Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved.

　　

Step 2

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.

　　

Make tapenade and assemble sandwiches:

Step 3

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).

　　

Step 4

Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.

　　Cooks' notes:

　　·Carrots can marinate up to 2 days.

　　· Tapenade can be made 1 week ahead and chilled, covered.