I was so intrigued by this recipe and after Julia raved about it on her blog, I knew I had to try it. Like her, I nixed the olive tapenade from the original recipe and instead went with her version, which included avocado. But then, rather than slicing an avocado, I just used some store-bought guacamole that we had sitting in our fridge. I know this combination of ingredients sounds weird; Ryan was definitely skeptical when I told him what was for dinner. However, the various flavors work SO well together. In every bite I could taste the guac, goat cheese, and spiced carrots and I couldn't get enough of it!

These were super fast and easy to throw together and I can't wait to have them again! Great, GREAT recipe!

-1 tbsp sugar

-1 tbsp fresh lemon juice

-1 tsp paprika

-1/2 tsp ground cumin

-1/4 tsp cinnamon

-pinch cayenne

-1/2 tsp salt

-1 tbsp olive oil

-1 pound medium carrots

-8 slices bread (I had mine on a sandwich round, Ryan had his on wheat bread)

-2 oz. soft mild goat cheese at room temperature

-4 tbsp guacamole dip (or 1 avocado)

1. Thinly slice the carrots (used my food processor for this!). In a separate bowl, whisk together sugar, lemon juice, spices, salt, and olive oil. Allow sugar to dissolve.

2. Toss carrots with dressing, cover, and refrigerate. Chill for at least 4 hours, or overnight.

3. When ready to assemble sandwiches, spread a layer of goat cheese and guacamole on one half of the bread. Top with carrots and the other half of the bread.

This post is linked to Eat at Home.