1/4 Photos of Tuna Artichoke Panini
This is from the Domestic Goddess, Nigella Lawson.
My Private Note
Units: US | Metric
- 170.09 g can tuna in olive oil
- 170.09 g jar artichoke hearts packed in oil, drained & chopped coarsely
- 28.39 ml sliced roasted red pepper
- 78.07 ml pitted kalamata olive, sliced thinly
- 4.92 ml minced lemon zest
- 3.69 ml dried oregano
- 14.79 ml chopped fresh flat-leaf parsley
- salt and pepper
- 1 head roasted garlic
- 59.14 ml mayonnaise
- 4.92 ml Dijon mustard
- 4.92 ml lemon juice
- 4 slice light rye bread
- 1 tomato, sliced thinly
- 4 slice provolone cheese
- 8 slice mozzarella cheese
- olive oil
- 1Combine 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.
- 2In a separate bowl, combine the roasted garlic with the mayonnaise, Dijon, lemon juice and a little bit of salt and pepper.
- 3Spread 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.
- 4Preheat 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.
- 5Slice on an angle and serve.
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Nutritional Facts for Tuna Artichoke Panini
Serving Size: 1 (552 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1289.7
- Calories from Fat 671
- Total Fat 74.6 g
- Saturated Fat 29.5 g
- Cholesterol 192.7 mg
- Sodium 4254.4 mg
- Total Carbohydrate 55.6 g
- Dietary Fiber 9.8 g
- Sugars 8.7 g
- Protein 99.7 g
The following items or measurements are not included:
artichoke hearts packed in oil