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Oregon Tuna Melts

Source of Recipe

Food & Wine


Recipe Introduction

"Approaching tuna-melt perfection, Tommy Habetz's sandwiches have the ideal tuna-to-cheese ratio. His smart idea: using balsamic vinaigrette in place of mayonnaise."

Recipe Link: https://tinyurl.com/6vbdrh2w

List of Ingredients

â—¦ Two 6-ounce cans albacore tuna
â—¦ ¼ cup finely diced red onion
â—¦ ¼ cup extra-virgin olive oil
â—¦ 1 tablespoon balsamic vinegar
â—¦ 1 tablespoon minced basil
â—¦ ½ teaspoon crushed red pepper
â—¦ Salt and freshly ground pepper
â—¦ 4 ciabatta rolls, split
â—¦ Dijon mustard and mayonnaise, for spreading
â—¦ Eight ¼-inch-thick slices of Swiss or Cheddar cheese (6 ounces)
â—¦ Sixteen â…›-inch-thick lengthwise slices of kosher dill pickle
â—¦ 2 tablespoons unsalted butter, softened


Recipe

In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper.

Heat a panini press or griddle. Spread the cut sides of the rolls with the 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.

Makes 4 sandwiches