I love making meals by the seat of my pantry. In a Zingerman’s catalog, their annual “Fall Food Buyer’s Guide” I read about this delicious sounding sandwich Tunisienne. Foreign intrigue. It was less recipe than road map drawn on the palm of your hand. It calls for things I typically keep in the pantry; those being really good oil packed tuna, preserved lemons and harissa. But it recommends a few other paths to follow. So into the kitchen tent I went. I came out with a sandwich that is somewhere between my favorite pan bagnat and a muffaletta sans pork products. For the “picnic” theme I’m also including a couscous “tabbouleh” Provençale. This is based on a recipe I’ve been making for years from the inspiration of Patricia Wells. It substitutes couscous for bulger, and it works perfectly. Please remember that tabbouleh is a very green salad so be generous with the parsley and mint. If your lunch pail aka tiffin has compartments you can wrap the sandwich in parchment and save it in one and in another you might keep tabbouleh. - pierino

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