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The sandwich tunisien is to Tunisia what the Cubano is to southern Florida, the po' boy is to New Orleans, or an Italian beef is to Chicago. Standard, very satisfying street food that's eaten pretty much all over Tunisia by pretty much everyone you talk to. You can, of course, vary the ingredients a bit to fit your own desires--the keys are the harissa, the tuna, and the addition of other good vegetables.
It's a very easy meal to make--the ingredient quality, as per my usual campaigning, is the key. In Tunisia they use baguettes for the bread, though I think the texture is more akin to our hoagie rolls than our French baguettes. I've actually been liking the sandwich best on a fresh Paesano roll--it holds the olive oil and the harissa better and can stand up to well to a good squishing which is required to really eat this North African classic.
Whichever bread you use, cut it in half and then brush it with some of the Mahjoubs' extra virgin olive oil. Then spread on a generous helping of their handmade harissa (made from their own sun-dried peppers, amazing-sun dried tomatoes, their own extra virgin olive oil, a touch of sea salt, and ground caraway). The more you like heat the more harissa you should put on.