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.
2 cloves garlic, minced
½ small yellow onion, minced
½ 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
½ cup pitted black olives
¼ cup capers, rinsed and drained
4 pepperoncini peppers, drained, stemmed, and halved lengthwise
1. 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.
2. 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.