Tunisian Sandwich

It's not just a sandwich, it's a complete lunch. Previously, such a sandwich could be bought at any grocery store - the caring owner always had a primus stove and a frying pan in which he cooked the necessary ingredients. Progress came and practically destroyed food stalls filled to the ceiling with canned food and sacks of flour, chickpeas and sugar, in which it was possible to borrow food and write it down on a card so that later, at least in a year, you would return your debts. The shopkeeper took half a loaf of gray bread, cut it lengthwise and put everything inside with all his heart - hot hamindos eggs, pickled cucumbers, tuna, olives, pickled lemons, seasoned with fiery harisa and felt more pleasure from the fact that they came to him for a piece of bread in lunchtime half of the area. And today such shops can be found in Jerusalem. They don't sell food, but they make sandwiches. Because a working person must be fed and fed tightly. There can be no exact proportions in the filling for a Tunisian sandwich. It all depends on the tastes of the seller and the buyer.

Ingredients

• 2 chiabatty
• 2 cans of 150 g canned tuna in oil
• 4 hamindos eggs
• 4-8 slices of pickled lemons
• 2 pickled cucumbers
• 2 boiled potatoes
• 1 medium cucumber
• 1 large tomato
• 1 medium onion
• 4 lettuce leaves
• 4-6 sprigs of parsley
• a handful of pitted black olives
• 1 tbsp. l. capers harissa

Directions

1. Peel and cut the hamindos eggs. Drain the tuna cans and mash the fish lightly with a fork.
2. Cut the potatoes lengthwise into 5 mm slices. Peel the onion and cut into thin rings. Cut fresh and pickled cucumbers into thin slices, tomato into slices.
3. Slice lengthwise the ciabatta and spread with charisa to taste. Put on one half slices of eggs, tuna, fresh and pickled cucumbers, slices of pickled lemon and tomatoes, slices of potatoes, add olives, capers, herbs and onions. Cover with the other half of the ciabatta.
4. Wrap the sandwich tightly in parchment and place it under the load for 5 minutes.