Oregon Tuna Melts
From friend Lee Armstrong, a recipe from Bunk Sandwiches in Portland, OR using balsamic vinegar in place of mayonnaise.
INGREDIENTS:
PREPARATION:
1. In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.
2. Heat a panini press or griddle (or use two iron skillets, one heated and one to press). 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 pickles. Close the sandwiches and spread the outsides of the rolls with the butter.
3. 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.
INGREDIENTS:
- Two 6-ounce cans albacore tuna
- 1/4 cup cup L'arte EVOO
- 1 tbsp L'arte IGP 6-year Balsamic Vinegar
- 1 tbsp minced basil
- 1/2 tsp crushed red pepper
- Salt and freshly ground pepper to taste
- 4 ciabatta rolls, split
- Dijon mustard and mayonnaise for spreading
- 8 1/4-inch thick slices of Swiss or cheddar cheese (6 ounces)
- Sixteen 1/8-inch thick lengthwise slices of kosher dill pickles
- 2 tbsp unsalted butter, softened
PREPARATION:
1. In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.
2. Heat a panini press or griddle (or use two iron skillets, one heated and one to press). 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 pickles. Close the sandwiches and spread the outsides of the rolls with the butter.
3. 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.
