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Tuna Panini

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 1 sandwich)
Serve these hearty sandwiches with fresh apple slices or a tossed green salad.

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

Nutrition 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

How to Make It

  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).