Name: Italian Tuna and Shaved Fennel Sandwich with Black Olive Paste
Prep time: 20 minutes
Total time: 30 minutes
Yield: Makes 4 sandwiches
Ingredients: 1 baguette, split in half and cut into 4 sections; 1 small fennel bulb; Juice of 1 lemon (about 1/4 cup); 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1/4 cup black or green olive paste or tapenade; Peel of 1/4 preserved lemon, very thinly sliced (optional); 10 to 12 ounces finest imported Italian tuna packed in olive oil, drained; 1 tablespoon harissa or other hot pepper sauce

Editor's note: The recipe and introductory text below are from Kitchen Sense: More Than 600 Recipes to Make You a Great Home Cook. To read more about the book, click here.

The strong Mediterranean flavors in this satisfying sandwich were jointly inspired by a trip to Tunisia and my frequent visits to the original 'wichcraft sandwich shop in New York City.

Recipe notes

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