Photo: © Squire Fox
Yield
4

Approaching tuna-melt perfection, Tommy Habetz's sandwiches have the ideal tuna-to-cheese ratio. His smart idea: using balsamic vinaigrette in place of mayonnaise.

How to Make It

Step 1

In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.

Step 2

Heat a panini press or griddle. Spread the cut sides of the rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms and cover with the pickles. Close the sandwiches and spread the outsides of the rolls with the butter.

Step 3

Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.

Ratings & Reviews

AJtheWanderer's Review

tara31
June 29, 2014
N/A

Clobberella422's Review

AJtheWanderer
May 22, 2012
These were just okay; nothing terribly special. I could barely taste the vinegar even though I added more than called for. The best part was the fresh basil, which I might make a point of adding to my regular tuna sandwiches, but I wouldn't bother with these again.

tara31's Review

Clobberella422
November 12, 2011
Delicious and easy to make!

jnbnnm's Review

jnbnnm
December 19, 2009
This recipe takes canned tuna and makes a restaurant quality sandwich. A delicious blend of flavors...I especially liked the addition of the balsamic vinegar. If you don't like heat, cut back on the chili pepper flakes.