Oregon Tuna Melts

Name: Oregon Tuna Melts
Ingredients: 2 (6 ounce) cans albacore tuna; 1/4 cup finely diced red onion; 1/4 cup extra virgin olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon minced basil; 1/2 teaspoon crushed red pepper flakes; salt & freshly ground black pepper; 4 ciabatta rolls, split; Dijon mustard, for spreading; mayonnaise, for spreading; 6 ounces swiss cheese or 6 ounces cheddar cheese, sliced in eight 1/4-inch-thick slices; 16 slices kosher dill pickles, sliced lengthwise, 1/8-inch-thick; 2 tablespoons unsalted butter, softened

13 ingredients

5 steps

Ingredients

2 (6 ounce) cans albacore tuna
1/4 cup finely diced red onion
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced basil
1/2 teaspoon crushed red pepper flakes
salt & freshly ground black pepper
4 ciabatta rolls, split
Dijon mustard, for spreading
mayonnaise, for spreading
6 ounces swiss cheese or 6 ounces cheddar cheese, sliced in eight 1/4-inch-thick slices
16 slices kosher dill pickles, sliced lengthwise, 1/8-inch-thick
2 tablespoons unsalted butter, softened

Directions

1

In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.
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.
3

Close the sandwiches and spread the outsides of the rolls with the butter.
4

Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes.
5

Cut the sandwiches in half and serve.