Tunisian Market Sandwiches
Source: The Essential Mediterranean, by Nancy Harmon Jenkins (HarperCollins, 2003)| Ingredients | Measures |
|---|---|
| Crusty bread rounds, small | 4 ea. |
| Tunisian Carrot Salad | |
| Harissa | |
| Mechouia | |
| Potatoes, yellow-fleshed, medium, boiled, peeled, thinly sliced | 2 ea. |
| Preserved Lemons, rind only, thinly sliced | 1 ea. |
| Black and green olives, large, pitted | |
| Salted capers, rinsed under running water and drained | |
| Flaked canned tuna, preferably canned in olive oil | |
| Extra virgin olive oil |
Method
Cut a slice off one edge of a bread round (about a third of the whole bread round) and reach into the larger portion to pull out some of the crumb and make room for the other ingredients. Dip the edge you pulled out in a little of the carrot salad to moisten it and set it aside.
Slather harissa all over the inside of the bread. Stuff in the potatoes, mechouia, lemon, olives, capers, and tuna, a little at a time, ending with the tuna. Sprinkle on enough olive oil to drizzle down inside, then cap the sandwich with the edge piece that was dipped in carrot salad to hold everything else in place. Serve immediately.
Yield: 4 sandwiches
As the demand for lighter, healthier menu options and bold global flavors continues to grow, potatoes provide the perfect canvas for menu innovation.
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