Tuna and Two-Tomato Panini
By The Canadian Living Test Kitchen
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This recipe makes 2 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Ingredients
- 4 tsp extra virgin olive oil 4 4tsp tspextra virgin olive oil
- 1 minced garlic clove , added to olive oil1 1minced garlic clovegarlic cloves, added to olive oil
- 1 can (7.5 oz/213 g) tuna , drained and flaked1 1can (7.5 oz/213 g) can (7.5 oz/213 g)tuna, drained and flaked
- 2 tbsp slivered drained oil packed sun dried tomatoes 2 2tbsp tbspslivered drained oil packed sun dried tomatoes
- 4 slices tomato 4 4slices slicestomato
- 1/3 cup shredded fontina cheese 1/3 1/3cup cupshredded fontina cheese or part-skim mozzarella cheese
- 2 panini buns 2 2panini bunpanini buns
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.
Source : Canadian Living Magazine: May 2004