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Tuna Cheese Grinder

Source of Recipe


Adapted from "Sacramental Magic in a Small-Town Cafe"






List of Ingredients



• Two 6-ounce cans white tuna in water, drained
  
• 1/2 cup finely chopped onion
  
• 8 pepperoncini (pickled peppers), stemmed and chopped
  
• 4 Tbsp fresh lemon juice
  
• 1/8 tsp freshly ground black pepper
  
• 2 Tbsp Brother Juniper's Chili Peppermash (recipe follows)
  
• 3/4 cup good-quality mayonnaise
  
• 3 hoagie rolls or a French baguette
  
• Sunflower sprouts (if available - or favorite sprouts)
  
• 6 slices Provolone
  






Instructions



1. Preheat oven to 400 degrees (F).
   
   
2. Combine the tuna, onion, pepperoncini, lemon juice, black pepper, Brother Juniper's Chili Peppermash, and mayonnaise; mix thoroughly.
   
   
3. Slice the hoagie rolls or baguette and line with the sprouts. Fill the bread with tuna salad and then lay 2 slices of cheese over the tuna in each sandwich. If making one long baguette sandwich, use all the cheese. Wrap the sandwich(es) in aluminum foil and bake for 15 to 20 minutes.
   
   Makes 3 grinders.
   
   BROTHER JUNIPER'S CHILI PEPPERMASH: Wash and stem about 1 pound of fresh chilies (a combination of red or green jalapenos or both, Anaheims and serranos is nice). Toss the chilies into a blender or food processor, along with 1-3/4 cups red wine vinegar, 4 cloves of garlic, and 1 tablespoon of salt. Process the mixture to a chunky puree. Do not pack the peppers too tightly or you may overload your blender or food processor. Step back away from the blender when removing the lid as the pepper gas may be released and it will sting your eyes. Also, be careful when tasting the mash, as it may be very spicy. Store the mash in a plastic container with a lid in the refrigerator. It will keep almost indefinitely. It's great to have on hand for dozens of uses, including marinades and as a table condiment. (Makes about 3 cups.)