Oh my god! I have found my new love and I'm leaving all my other shallower side affairs for this sandwich. It's a slight adaptation I've made on an Epicurious recipe, mainly using sheep instead of goat cheese (in this part of the world, spreadable sheep cheese is widely available while chevre is a huge luxury), replacing the anchovies in the tapenade with capers (why make something unnecessarily un-vegetarian?) and using grain bread instead of the recommended pumpernickel. I'm sure that if you live in another country from me and have widely available chevre, are addicted to the flavor of anchovies and partial to pumpernickel, by all means try it that way, but the way I made was quite satisfying, and I do believe it will make a perfect summer picnic food with the loaf drizzled internally with olive oil and pressed inside foil to make it a vegetarian pan bagnat.
This makes enough for a small loaf of bread (a large meal for two, or a side dish for four people)
The carrots;
4 large carrots, peeled, grated and steamed until the color is brightened but they are still crisp (I left them 5 minutes after turning off the heat)
mix together;
3 Tbsp olive oil
1 Tbsp sugar
2 Tbsp (fresh) lemon juice
2 Tsp paprika
2 Tsp cumin
1/2 Tsp cinnamon
1/2 Tsp ginger
1/2 Tsp salt
Marinate the carrots in this mixture several hours or overnight.
Tapenade;
6 oz pitted green olives (from a can/jar is fine), drained
2 Tbsp capers, plus a splash of their brine
1/4 cup chopped parsley
2 Tbsp balsamic vinegar
1 Tbsp olive oil
1/2 lemon, juiced
mix these things in a food processor and pulse until blended but not 100% smooth
To assemble, cut one loaf of bread (I used seed and grain bread) lengthways,
spread the sheep or goat's cheese on the bottom side, the tapenade on the top, and fill the middle with carrots. Cut crossways to make smaller sandwiches and enjoy.
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