Mouthwatering Sandwiches: Mediterranean Style

Sandwiches are by no means a modern invention. They have been around since antiquity and were cited in ancient Hebrew texts and present in ancient Egypt. Medieval Iraqi texts confirm there were indeed at least 15 different types of sandwiches present in  Mesopotamia. In English, sandwiches took their name from an 18th-century English aristocrat, John Montagu, the 4th Ear of Sandwich who once ordered a piece of meat placed between two pieces of bread. When his counterparts asked for the same thing - the order became known as "the same as Sandwich" and eventually just "a sandwich."

August is National Sandwich month, and these portable treats are perfect for Labor Day, lunch on the go, and late summer nights. Whether you're headed back to school, taking a road trip, or enjoying a stay-cation this weekend..these Mediterranean-inspired sandwiches won't disappoint.

Tunisian Egg, Tuna, and Tomato Sandwiches/ Casse-Croûte Tunisien

*Recipe pictured above...from The Ultimate Mediterranean Diet Cookbook. A quarter of the world’s olive oil supply comes from the North African nation of Tunisia. Boasting a beautiful landscape and coastline along with a cosmopolitan culture, Tunisia’s delicious cuisine, a height of gourmet creativity since Medieval times, often gets overshadowed by that of neighboring Morocco. One of Tunisia’s most popular street foods are brek, a deep-fried turnover filled with tuna and vegetables left over from the Ottoman era, and Casse-Croûte—sandwiches filled with similar ingredients.

¼ cup (60 ml) extra-virgin olive oil
2 cloves garlic, minced
½ small yellow onion, minced
½ small green bell pepper, stemmed, seeded, and minced
1 medium ripe tomato, diced
Unrefined sea salt or salt, to taste
Freshly ground black pepper, to taste
4 small hero or sandwich rolls
1 small English cucumber, thinly sliced
1 medium ripe tomato, thinly sliced
9 or 10 ounces (255 to 283 g) tuna in olive oil, drained well
2 hardboiled eggs, sliced into quarters
½ cup (50 g) pitted black olives
4 jarred pepperoncini peppers, drained, stemmed, and halved lengthwise
½ cup harissa, or other hot sauce

Heat the olive oil in a large skillet over medium-high heat. Add the garlic, onion, pepper, and diced tomato, and cook, stirring, until soft, about 6 minutes. Season with salt and pepper, and set aside.

Split the rolls horizontally, leaving them intact on one side. Divide the tomato sauce among rolls, top with cucumber, and sliced tomato, and then tuna; top with eggs, olives, and pepperoncini. Drizzle the top of each with harissa and serve.

Yield: 4 servings

Mediterranean Tradition
The powerful, high-protein duo of tuna and eggs is a classic combination throughout the region. For example, in Italy, they are tossed into salads with white beans; in Provence they are star elements in the salade niçoise; and in North Africa they’re popular additions to savory pies. Try incorporating them into some of your favorite dishes to boost their nutritional benefits. 

Egyptian Fava Falafel/T’amaya

Serves 4 (3 Falafel per person)
This recipe is from Nile Style: Egyptian Cuisine and Culture.
Egyptian T’amaya is made of skinned, dried fava beans instead of chickpeas.  This recipe was developed by the Egyptian Christians who had difficulty adhering to the dietary restrictions of their newly adopted religion. To make the refrain from meat during the Lenten season more bearable, they came up with the recipe for T’amaya.
     In Egypt, T’amaya are eaten for breakfast, as a snack or as a light meal.  Families have T’ameya Night the way some Americans have Pizza Night.  For making Falafel Sandwiches see the variation at the end of the recipe.

Ingredients:
1 cup peeled dried fava beans (broad beans)*, soaked overnight in water, and drained
¼ cup fresh dill
¼ cup fresh cilantro
¼ cup fresh parsley
1 small yellow onion, diced
8 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
Pinch of cayenne pepper
Salt
Freshly ground black pepper
1 teaspoon baking powder
Expeller pressed corn oil, for frying
¼ cup white sesame seeds
4 loaves Soft Egyptian Bread or pita, for sandwiches
2 roma tomatoes, thinly sliced, for sandwiches
1 cucumber, thinly sliced, for sandwiches
¼ pound feta cheese, crumbled
Tahini Sauce, to serve
Preparation:
    Place beans, dill, cilantro, parsley, onion, and garlic into a food processor and mix until a smooth paste forms.  Mix in ½ cup water (or enough to make mixture wet and loose – it should resemble the thickness of a thin paste)  and add cumin, coriander, cayenne, salt, and pepper.  Stir in baking powder and mix to incorporate.  Spoon mixture into a bowl and let stand at room temperature for 1 hour.
    Pour 3-inches of corn oil in a large frying pan over medium heat. When oil is hot enough to fry a piece of bread dropped in it will turn golden and float to the top immediately. Using two teaspoons, gather the paste in one spoon and carefully push it off with the other spoon, forming a round patty in the oil.  While falafel is cooking, sprinkle a few sesame seeds on the uncooked side.  Repeat the process until the pan is full – leaving a ½-inch space between each falafel.  Fry until falafel is dark golden brown (approximately 5 minutes), turn over, and fry the other side until it is the same color.  Line a platter with paper towels.  Using a slotted spoon, lift falafel out of oil and drain on plate lined with paper towels.  Repeat with remaining dough. Serve warm with Tahini Sauce.
    To make sandwiches, cut open 1 loaf of Soft Egyptian Bread, place 3 falafel pieces inside, and mash down slightly with a fork.  Add thinly sliced cucumbers, tomatoes, and/or feta cheese.  Serve with crudités and soft drinks. 

 

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