Ingredients for Tuna Artichoke Panini
- Tuna In Olive Oil
- Artichoke Hearts Packed In Oil
- Roasted Red Pepper
- Kalamata Olive
- Zest of 1 lemon
- Dried Oregano
- Fresh Flat Leaf Parsley
- Salt and freshly ground black pepper to taste
- 2 cloves roasted garlic, minced
- 1/4 cup mayonnaise
- Dijon Mustard
- 1 tablespoon lemon juice
- Light Rye Bread
- Tomatoes
- Provolone Cheese
- Mozzarella Cheese
- 2 tablespoons olive oil
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How to Make Tuna Artichoke Panini
- In a medium bowl, gently combine the drained tuna, chopped artichoke hearts, sun-dried tomatoes, olives, lemon zest, oregano, parsley, salt, and pepper. Mix well.
- Set the tuna mixture aside.
- In a small bowl, whisk together the minced roasted garlic, mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper to taste.
- Spread the garlic mayonnaise evenly on all four slices of bread.
- On two slices of bread, layer provolone cheese, then top with the tuna-artichoke mixture, followed by tomato slices, and finally mozzarella cheese.
- Top with the remaining slices of bread to create two panini.
- Preheat your panini press, grill pan, or cast iron skillet over medium heat.
- Lightly brush the top of each panini with olive oil.
- Place the paninis on the hot surface, pressing down gently. Cook for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and gooey.
- Carefully remove the paninis from the heat. Let them rest for a minute or two before slicing in half diagonally and serving immediately.
Nutrition Information (Approximate per serving)
Sodium
177 g
Sugar
35g
Fat
147g
Carbs
18g
