Prep 10 mins
Cook 5 mins
This is from the Domestic Goddess, Nigella Lawson.
- 1 (6 ounce) can tuna in olive oil
- 1 (6 ounce) jar artichoke hearts packed in oil, drained & chopped coarsely
- 1⁄8 cup sliced roasted red pepper
- 1⁄3 cup pitted kalamata olive, sliced thinly
- 1 teaspoon minced lemon zest
- 3⁄4 teaspoon dried oregano
- 1 tablespoon chopped fresh flat-leaf parsley
- salt and pepper
- 1⁄2 head roasted garlic
- 1⁄4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 4 slices light rye bread
- 1 tomatoes, sliced thinly
- 4 slices provolone cheese
- 8 slices mozzarella cheese
- olive oil
- Combine the tuna (don’t drain) with the drained, chopped artichokes, red peppers, olives, lemon zest, oregano, parsley and salt and pepper to taste. Set aside.
- In a separate bowl, combine the roasted garlic with the mayonnaise, Dijon, lemon juice and a little bit of salt and pepper.
- Spread the garlic mayonnaise on all four slices of bread, top two slices with provolone, then the tuna-artichoke mixture, then tomato slices and then mozzarella. Top with another slice of rye bread.
- Preheat a panini grill, barbeque or cast iron skillet. Brush tops of both sandwiches with olive oil and flipping that side down, place on the grill. Brush what are now the tops of both sandwiches with more olive oil and close grill or wait to flip once bottom is browned. Sandwiches are done when bread is browned and cheese is melted.
- Slice on an angle and serve.
The ultimate tuna sandwich, ever! So tasty!
Originally reviewed 2010 This is a 4 for flavor and makes it all the way to 5 stars for being different - it was nice to have something out of the ordinary!
I also used tuna and artichoke in water, so followed another reviewer by adding a little olive oil, my peppers were in oil so that helped. I pan roasted my garlic cloves in olive oil in their skins, I also added one raw garlic clove for more zip. I used Jack and Provelone cheese; it all went on a baguette. Yum! Really loved the aoli! Thanks my sister Unruly for posting this one - it's a keeper. Made for ZWT 6 by one of the Unrulies Under the Influence
As others before me, I used water-packed tuna, so I added oil from the jar of artichokes. Other than that, I made this exactly as posted, and it was delicious. I used my new panini press, but found it a bit problematic because there really is a lot of liquid in this sandwich, and it sort of ran out all over the press. I think I would make this next time in a skillet (like a grilled cheese sandwich). Very tasty! Made by a RedHot Renegade for ZWT6.