Mediterranean Tuna Panini's

I found this recipe in Rachael Ray Magazine and it looked so good, yet so different from a regular tuna melt that we had to try it.  We loved these sandwiches!  My kids were not quite thrilled, but they did eat it. (And what they didn't eat Rob finished off for them.)

I don't have a panini press so I cooked the sandwiches in a cast iron skillet and put another skillet over the top with a bowl in it to weigh them down a little bit but I think just grilling them would work fine to.


Mediterranean Tuna Panini's
adapted from Every Day with Rachael Ray

Makes 3-4 sandwiches, depending on how full you stuff them.

2-3 garlic cloves, minced

1 juicy lemon, juiced

4 tbsp. olive oil

1/2 tsp thyme

black pepper

sea salt

3 5-oz cans tuna, drained and flaked

1/2 small red onion, finely chopped

4 tbsp. capers, chopped

3 Tb. parsley, chopped

4 slices swiss cheese

tomato slices

4 slices provolone or mozzarella cheese

8 slices sourdough bread

4 Tb butter

In a small bowl mix together garlic, lemon juice, olive oil, thyme, pepper and salt.  Set aside.  In a mixing bowl add tuna, onion, capers, and parsley.  Pour over dressing and toss to coat.  Heat a skillet over medium-high or panini press. Lightly butter the bread.  Layer swiss cheese, tuna, tomatoes, and provolone.  Grill on each side a couple minutes or until the bread is golden-brown and the cheese is melted.  I served these with sweet potato fries.