Tuna Panini

Tuna Panini Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Serve these hearty sandwiches with fresh apple slices or a tossed green salad.
4

Worthy of a special occasion

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 405
Fat 17.7 g
Satfat 4 g
Monofat 5.1 g
Polyfat 6.9 g
Protein 28.3 g
Carbohydrate 33.3 g
Fiber 2.3 g
Cholesterol 49 mg
Iron 3.6 mg
Sodium 872 mg
Calcium 182 mg

Ingredients

3 tablespoons finely chopped red onion
3 tablespoons organic canola mayonnaise
1 teaspoon grated lemon rind
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon freshly ground black pepper
3 slices center-cut bacon, cooked and crumbled
2 (5-ounce) cans albacore tuna in water, drained and flaked
8 slices sourdough bread
4 (1/2-ounce) slices provolone cheese
Cooking spray

Preparation

1. Combine first 7 ingredients in a medium bowl, stirring well to coat. Place 4 bread slices on a flat surface; top each bread slice with 1 cheese slice. Divide tuna mixture evenly among bread slices; top each serving with 1 remaining bread slice.

2. Heat a large skillet over medium heat. Lightly coat sandwiches with cooking spray. Place sandwiches in pan; top with another heavy skillet. Cook 3 minutes on each side or until lightly browned (leave skillet on sandwiches as they cook).

Note:

David Bonom,

January 2010
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