This is one of those sandwiches that usually don't get the attention it deserves. Maybe the combination of flavors doesn't totally resonate, or it's just tha...
This is one of those sandwiches that usually don't get the attention it deserves. Maybe the combination of flavors doesn't totally resonate, or it's just that people either love or hate tapenade, but, for whatever reason, this is a totally underappreciated combination. With spiced carrots and earthy olives, the sandwich pulls together bold Moroccan flavors in one tiny tea sandwich, and the bite-size package is as crave-worthy as it is cute.
Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
ends trimmed and peeled
or another ground chili pepper
made without pancetta and thyme
Pickle The Carrots: Slice the carrots into paper thin slices using a very sharp knife or a mandolin. Whisk together sugar, lemon juice, spices, salt, and oil in a large nonreactive bowl until well combined. Toss the carrots with the dressing then marinate, covered and chilled, at least 4 hours.
Carrots can be marinated up to 2 days in advance.
Assemble The Sandwiches: Slice all the gougeres in half so that they can be used like sandwiches. Spread a spoonful of each ricotta and tapenade on all the sandwiches. Pile a few carrot slices onto each gougeres, close with a toothpick, and serve.
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Photo Credit: This Mess Is Ours
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