Tuna and Two-Tomato Panini
Servings: 2
Ingredients:
-
4 tsp (20 mL) extra-virgin olive oil mixed with 1 clove garlic, minced
1 can (7.5 oz/213 g) tuna, drained and flaked
2 tbsp (25 mL) slivered drained oil-packed sun-dried tomatoes
4 slices tomato
1/3 cup (75 mL) shredded Fontina or part-skim mozzarella cheese
Preparation:
Cut 2 oval panini buns horizontally in half. Spread or brush cut sides with olive oil mixed with garlic. Layer tuna, sun-dried tomatoes and tomato on bottom halves; sprinkle with cheese. Sandwich with top half, spread side down.
Heat indoor or outdoor grill, grill pan or skillet over medium-low heat. Grill panini, pressing occasionally with spatula and rotating one-quarter turn halfway through to create cross-hatched grill marks, until bottom is crusty, about 4 minutes. Turn and cook, pressing and rotating halfway through, until crusty and cheese is melted, about 4 minutes.
Additional Information
Source
Canadian Living Magazine: May 2004
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