This sandwich is guaranteed to wake up your mouth. When my daughter came back from a year of study in Israel, she introduced me to this colorful sandwich, commonly served in cafes. I rubbed garlic on the face and crusts of the bread and added a sun-dried harissa mayo, arugula, and tomato. The spices and technique for the harissa is adapted from Tastefood's recipe;. You could use jarred harissa, but homemade is just so good. —creamtea
1 sandwich plus lots of extra harissa
dry-packed sun-dried tomatoes, sliced
each whole coriander and cumin seeds
long narrow hot red fresh peppers, seeded, trimmed and coarsely chopped
Fresno peppers, seeded, trimmed and coarsely chopped
fat fresh garlic cloves, coarsely chopped plus one garlic clove, unpeeled, cut in half diagonally
extra-virgin olive oil
kosher salt to taste
ground Aleppo or other mildly spice ground red pepper
thick slices of crusty sourdough or country bread, preferably hand-sliced
squirt lemon juice
hard-cooked egg, sliced lengthwise in an egg slicer
can (~2 oz. total) best-quality tuna in olive oil such as Ortiz Bonito del Norte
cured Moroccan-style lemon, rinsed and diced
handful washed baby arugula as garnish
sliced very ripe tomato
thin slices ripe avocado
pitted marinated black or red-black olives (optional) such as kalamata
In This Recipe
To make the harissa:
Bring a kettle of water to the boil. Cool slightly. In a heat-proof bowl, pour boiling water over sun-dried tomatoes to reconstitute. Let sit 10 minutes while you continue with recipe.
Toast spices lightly in a heavy skillet until fragrant; empty into bowl of mini-processor. Cover, start motor and grind them coarsely.
Add chopped peppers and garlic to spice grinder. Drain tomatoes, reserving soaking water for another use, and pat dry with paper towels,. Add tomatoes to puree; cover and whiz until pureed. Add olive oil, a few tablespoons at a time, whizzing until blended. Add a pinch or two of salt and Aleppo pepper and blend. Scrape into a container. Makes extra harissa.
To assemble sandwich:
Toast bread lightly
Take each half of the cut clove of garlic and rub crusts and inner face of each slice of toasted bread.
In a small bowl, whisk 1 tablespoon mayonnaise, 1 teaspoon harissa and a squirt of lemon juice.
Spread harissa mayonnaise generously on each slice. Layer bottom half with tomato, 3-4 slices of egg, a few spoonfuls of tuna (drained and flaked), finely chopped cured lemon, optional chopped olives, and arugula. Top with remaining slice of bread. Press together slightly, cut in halves on the diagonal, secure each half with a decorative toothpick if desired, and serve.