Dana Treat – Treat Yourself

Another Sandwich

Posted May 11, 2009

One year ago: THE Lemon Tart

Moroccan Carrot and Hummus Sandwiches with Green Olive Tapenade
Inspired by Gourmet Magazine
Serves 6

I used store-bought hummus for this recipe and just slathered it on the bread – I’m not sure exactly how much I used – do it to your taste.  Also, if you are looking to streamline this recipe, you could use store-bought tapenade.

For carrots
2 tbsp. sugar
1 tbsp. fresh lemon juice
2 tsp. sweet paprika
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. cayenne
1 tsp. salt
1/4 cup olive oil
1 1/2 lb. carrots

For tapenade
1 1/4 cups green olives (6-7 oz.) such as Cerignola or picholine, pitted
1/4 cup flat leaf parsley
1 tsp. finely grated lemon zest
1 1/2 tbsp. fresh lemon juice
1/2 tsp. black pepper
Olive oil

For sandwiches
1 ciabatta loaf, halved cross-wise

Prepare carrots:
Whisk together the sugar, lemon juice, spices, salt and oil in a large bowl until the sugar is dissolved.  Halve the carrots on a long diagonal, then, starting from diagonal ends, cut into 1/16-inch thick slices using slicer.  Cook carrots ina 4 to 5 quart pot of boiling salted water until cresp-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.  (Carrots can marinate for up to 2 days.)

Make tapenade and assemble sandwich:
Pulse olives with capers, parsley, 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 steam and continue to pulse until mixture is finely chopped (do not pulse to a paste).  (Tapenade can be made up to 1 week in advance.  Cover and refrigerate.)

Spread tapenade on one side of the ciabatta.  Spread hummus on other side.  Lay carrots thickly on bottom slice then sandwich with top.  Using a sharp serrated knife, carefully cut the sandwich into 6 slices.

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