TUNA ARTICHOKE PANINI

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Tuna Artichoke Panini image

Make and share this Tuna Artichoke Panini recipe from Food.com.

Provided by cookiedog

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 17

1 (6 ounce) can tuna in olive oil
1 (6 ounce) jar artichoke hearts packed in oil, drained & chopped coarsely
1/8 cup sliced roasted red pepper
1/3 cup pitted kalamata olive, sliced thinly
1 teaspoon minced lemon zest
3/4 teaspoon dried oregano
1 tablespoon chopped fresh flat-leaf parsley
salt and pepper
1/2 head roasted garlic
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
4 slices light rye bread
1 tomatoes, sliced thinly
4 slices provolone cheese
8 slices mozzarella cheese
olive oil

Steps:

  • Combine the tuna (don't drain) with the drained, chopped artichokes, red peppers, olives, lemon zest, oregano, parsley and salt and pepper to taste. Set aside.
  • In a separate bowl, combine the roasted garlic with the mayonnaise, Dijon, lemon juice and a little bit of salt and pepper.
  • Spread the garlic mayonnaise on all four slices of bread, top two slices with provolone, then the tuna-artichoke mixture, then tomato slices and then mozzarella. Top with another slice of rye bread.
  • Preheat a panini grill, barbeque or cast iron skillet. Brush tops of both sandwiches with olive oil and flipping that side down, place on the grill. Brush what are now the tops of both sandwiches with more olive oil and close grill or wait to flip once bottom is browned. Sandwiches are done when bread is browned and cheese is melted.
  • Slice on an angle and serve.

Nutrition Facts : Calories 1289.8, Fat 74.7, SaturatedFat 29.6, Cholesterol 192.8, Sodium 4254.4, Carbohydrate 55.6, Fiber 9.9, Sugar 8.8, Protein 99.7

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