I’ve been happily playing with my new toy (the grill pan) making a flurry of panini. They’re quick, they’re simple, and they’re hot- why would I not be making them in excess? This variant included my second-favourite fish: tuna! There are pro’s and con’s to tuna panini, I have found, the most important part being: use large chunks! I had some smaller chunks which fell off the sides and sadly immediately began to burn. That said, despite this issue, it was a very yummy sandwich.
Tuna Pesto Panino
Ingredients (makes one sandwich):
- 2 slices cut approx. 1-inch thick of rustic bread of your choice (french boule, rustic/country bread, a fairly dense ciabatta, etc- so long as it’s got few holes and a good crust)
- 1 can chunk light tuna (larger chunks are preferable!)
- 2 medallions fresh mozarella cheese
- 1 tablespoon of traditional basil pesto (half spread on each slice of bread)
- 2 cherry tomatoes, sliced into 1/3 inch thick slices, blotted dry with a paper towel
Process:
- Heat panini press or grill pan
- Spread pesto onto the bread slices
- Spread tuna over one of the bread slices, arranging evenly
- Place mozarella cheese over the tuna
- Place tomato slices over the mozarella (open-face down onto the mozarella for end slices)
- Put bread slices together carefully so as to not spill ingredients
- Place sandwich on panini press and pull down the top; or, place on grill pan and place pressing tool on top; or, place on grill pan and if you do not have a panini press, put a heavy weight on top
- Grill/press for 4-5 minutes, then if browned to your preference, flip over and grill for another 4-5 minutes
- Remove from heat, slice in half at a slight diagonal, and dig in :)
For added fun, use chicken of the sea and have a laugh. I used Starkist, but any brand will do! Try it out, this is a very nutritious and hearty panino!
