You’ll need both hands to eat this overstuffed tuna sandwich, lavished with fiery condiments and stacks of fixings, a North African take on a French pan bagnat. This recipe first appeared in our November 2012 issue along with Jay Cheshes’s story Couscous Royale.
- 3 tbsp. olive oil
- 2 cloves garlic, minced
- 1⁄2 small yellow onion, minced
- 1⁄2 small green bell pepper, stemmed, seeded, and minced
- 1 (15-oz.) can whole peeled tomatoes in juice, drained, crushed by hand
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 4 (8″) Portuguese or hero rolls
- 2 medium Yukon gold potatoes, boiled until tender, peeled and thinly sliced
- 1 small English cucumber, thinly sliced
- 1 medium ripe tomato, thinly sliced
- 2 (5-oz). cans tuna in oil
- 1⁄2 cup pitted black olives
- 1⁄4 cup capers, rinsed and drained
- 4 pepperoncini peppers, drained, stemmed, and halved lengthwise
- 1⁄2 cup harissa
- Heat oil in a 10″ skillet over medium-high heat. Add garlic, onion, and pepper, and cook, stirring, until soft, about 6 minutes. Add tomatoes and bay leaf, and cook, stirring, until sauce is thick and slightly reduced, about 3 minutes. Remove and discard bay leaf, season with salt and pepper, and set aside.
- Assemble the sandwiches: Split rolls horizontally, leaving them intact on one side. Divide tomato sauce among rolls, top with potatoes, cucumber, and tomato, and then tuna; top with olives, capers, and pepperoncini. Drizzle the top of each with harissa; halve sandwiches crosswise to serve.