Two 6-ounce/169g cans albacore tuna
1/4 cup/60ml finely diced red onion
1/4 cup /60mlextra-virgin olive oil
1 tablespoon/15ml balsamic vinegar
1 tablespoon/15ml minced basil
1/2 teaspoon/2ml crushed red pepper
Salt and freshly ground pepper
4 ciabatta rolls, split
Dijon mustard and mayonnaise, for spreading
Eight 1/4 inch/6.35ml thick slices of Swiss or cheddar cheese (6 ounces/169g)
Sixteen 1/8 inch/3.2ml thick lengthwise slices of kosher dill pickle
2 tablespoons/30ml/30g unsalted butter, softened
1/4 cup/60ml finely diced red onion
1/4 cup /60mlextra-virgin olive oil
1 tablespoon/15ml balsamic vinegar
1 tablespoon/15ml minced basil
1/2 teaspoon/2ml crushed red pepper
Salt and freshly ground pepper
4 ciabatta rolls, split
Dijon mustard and mayonnaise, for spreading
Eight 1/4 inch/6.35ml thick slices of Swiss or cheddar cheese (6 ounces/169g)
Sixteen 1/8 inch/3.2ml thick lengthwise slices of kosher dill pickle
2 tablespoons/30ml/30g unsalted butter, softened
In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.
Heat a panini press or griddle or large saute pan. Spread the cut sides of the rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms and cover with the pickles. Close the sandwiches and spread the outsides of the rolls with the butter.
Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.
0 Comments