Seafood
| 2 6 ounce cans | Albacore tuna |
Produce
| 1 tbsp | Basil |
| 1/4 cup | Red onion |
Condiments
| 1 tbsp | Balsamic vinegar |
| 1 | Dijon mustard and mayonnaise |
| 1 thick lengthwise 16 1/8-inch-thick lengthwise slices | Kosher dill pickle |
Baking & Spices
| 1/2 tsp | Red pepper |
| 1 | Salt and freshly ground pepper |
Oils & Vinegars
| 1/4 cup | Olive oil, extra-virgin |
Bread & Baked Goods
| 4 | Ciabatta rolls |
Directions:
- 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. 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.
SUGGESTED PAIRING
Pinot Noir is Oregon's famous grape, but Pinot Gris also does well there. It would pair well with these tuna-melts.
Dairy
| 2 tbsp | Butter, unsalted |
| 1 thick 8 1/4-inch-thick slices | Swiss or cheddar cheese |
