Prep 15 mins
Cook 10 mins
I saw her make this on her show one day and just had to try it out. I slightly modified it, due to a couple of items not available at our supermarket. Not your average tuna sandwich.
- 2 (5 5/8 ounce) cansgood quality tuna, drained
- 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
- 1⁄4 cup sun-dried tomato, thinly sliced
- 1⁄4 cup black olives, sliced
- 3 tablespoons capers, rinsed
- 1⁄4 cup flat leaf parsley, finely chopped
- 2 large shallots or 1 small red onion, finely chopped
- 1 cup baby arugula
- 1 large lemon
- olive oil, for liberal drizzling
- 1⁄2 lb deli-sliced provolone cheese
- 1 loaf ciabatta, split lengthwise horizontally
- Heat panini press or cast iron skillet for pressing sammy.
- If using a skillet, you will need another heavy skillet to press with or a brick, wrapped in foil.
- Flake tuna in bowl. Add chopped artichokes, sun-dried tomatoes, olives, capers, parsley, shallots and arugula.
- Dress with lemon juice and liberal drizzle of oil.
- Mix to combine salad thoroughly, season with pepper to taste.
- Arrange half of the cheese, overlapping the slices, on the bottom half of ciabatta.
- Top with salad in even layer then arrange remaining cheese and top with bread.
- Cut the loaf into 4 sections and press a few minutes to melt cheese and heat through.
Great Mediterranean flavours here! I added some garlic.
Perfect! Loved it, simply easy and great flavor. I dd use fresh bag of tuna vs the can, but great. I did slightly brown the ciabatta before adding the filling which I think helped, but that was just personal preference. Nice sandwich. Kim
Definitely a five star sandwich! I didn't slice the ciabatta horizontally becasue mine was already sliced normally so I just did the sandwiches individually. This is a little more time consuming than an average sammie but so refreshing and definitely worth it. It would be great to make up on a Sunday and use as a gourmet lunch throughout the week. Thank you very much. Made for Holiday Tag.