a. Slice the baguettes or hot dog buns lengthwise, but not all the way through.

b. Lightly brush the cut sides with extra-virgin olive oil.

c. Toast the bread in an oven or on a grill until slightly crispy.

a. In a mixing bowl, combine white all-purpose flour and active dry yeast.

b. Gradually add warm water while kneading to form a smooth dough.

c. Let the dough rise in a warm place until it doubles in size.

a. Pit the Kalamata olives and slice them.

b. Peel and thinly slice the Russet potatoes.

c. Beat the eggs and season with a pinch of salt.

a. Roll out the risen dough into a rectangular shape.

b. Layer the sliced Swiss cheese, sliced olives, and sliced potatoes over the dough.

c. Pour the beaten eggs evenly over the layers.

d. Carefully roll up the dough with the filling like a jelly roll.

a. Place the rolled dough on a baking sheet.

b. Bake in a preheated oven according to the dough's packaging instructions until the dough is golden brown and the filling is cooked through.

a. In a bowl, mix the harissa paste with drained tuna.

b. Chop the parsley finely and add it to the tuna mixture.

c. Combine everything well to create a flavorful filling.

a. Once the baked fricassee is slightly cooled, slice it into individual portions.

b. Open each portion and spread a generous amount of the harissa tuna mixture.

a. Arrange the sandwiches on serving plates.

b. These sandwiches can be served warm or at room temperature, depending on your preference.