|2 6 ounce cans||Albacore tuna|
|1/4 cup||Red onion|
|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
- 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.
Pinot Noir is Oregon's famous grape, but Pinot Gris also does well there. It would pair well with these tuna-melts.
|2 tbsp||Butter, unsalted|
|1 thick 8 1/4-inch-thick slices||Swiss or cheddar cheese|