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Friday, March 26, 2010

Moroccan Carrot Sandwiches

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!

Moroccan Carrot Sandwiches
adapted from the recipe here
**to make 4 sandwiches

-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.