MOROCCAN SANDWICHES WITH GREEN OLIVE TAPENADE 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: Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved. 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: 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). Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots. Makes 6 sandwiches.