Moroccan Carrot And Goat Cheese Sandwiches With Green Olive Tapenade

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Ingredients for 6 servings

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)

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

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

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