Author Notes: My daughter came back from a year of study in Israel and introduced me to this flavorful and satisfying sandwich, commonly served in cafes there. I loved the spicy flavor, and added the ciabatta rolls, harissa-lemon mayo (normally harissa alone is used), lettuce and tomato. - creamtea
Makes 4 sandwiches, or 8 appetizers--can be increased
- 4 ciabatta rolls, sliced
- 2 cans solid light tuna in olive oil
- 4 mini Israeli-style pickles, (I useTa'amti brand, hot and spicy or regular--good-quality dill pickles may be substituted)
- 1 or 2 hard-cooked eggs
- 1/2 cured Moroccan-style lemon, rinsed and diced
- 2 tablespoons mayonnaise (or you can use straight harissa, but I prefer it this way)
- 3-4 teaspoons harissa (more or less, to suit taste)
- 1 teaspoon freshly-squeezed, strained lemon juice
- butter lettuce as garnish
- thinly sliced tomato as garnish
- Slice pickles from end to end in long thin slices. With an egg slicer, slice egg vertically.
- In a small bowl, whisk mayonnaise, harissa and lemon juice.
- Spread harissa mayonnaise on top and bottom half of each roll. Layer each bottom half with lettuce, a few spoonfuls of tuna (drained and flaked), two slices of egg, two slices of pickle, a scattering of diced cured lemon, the tomato slice then top half of roll. Press together slightly, cut in halves on the diagonal, secure each half with a decorative toothpick and serve.