The Nicoise Press

Name: The Nicoise Press
Ingredients: Tuna Salad; - canned tuna (packed in oil), undrained; 3/4 cup fresh lemon juice; 3/4 cup fresh basil, finely chopped; 3/4 cup sun-dried tomatoes, chopped; 1/4 cup capers, chopped; 2 Tbsp. lemon zest; Tapenade; 2 Tbsp. extra virgin olive oil; 3 cups Kalamata olives, pitted; 4-1/2 tsp. capers; 3 each anchovy fillets; Sandwiches; 72 slices olive bread, sliced (1-1/2 oz./45 g each); 72 slices Casino Mozzarella Slices; 2 qt. baby arugula; 72 slices red onions, thinly sliced; 12 each large Roma tomatoes, each cut into 9 slices

18 ingredients

12 steps

Ingredients

Tuna Salad
- canned tuna (packed in oil), undrained
3/4 cup fresh lemon juice
3/4 cup fresh basil, finely chopped
3/4 cup sun-dried tomatoes, chopped
1/4 cup capers, chopped
2 Tbsp. lemon zest
Tapenade
2 Tbsp. extra virgin olive oil
3 cups Kalamata olives, pitted
4-1/2 tsp. capers
3 each anchovy fillets
Sandwiches
72 slices olive bread, sliced (1-1/2 oz./45 g each)
72 slices Casino Mozzarella Slices
2 qt. baby arugula
72 slices red onions, thinly sliced
12 each large Roma tomatoes, each cut into 9 slices

Directions

1

Tuna Salad: Drain tuna, reserving 6 Tbsp.
2

[90 mL] of the oil (or 1 Tbsp.
3

[15 mL] of the oil for trial recipe).
4

Combine tuna, reserved oil and remaining ingredients.
5

Refrigerate until ready to use.
6

Tapenade: Pulse all ingredients in food processor until smooth; set aside.
7

Sandwiches: Spread each bread slice with 1-1/2 tsp.
8

(7 mL) Tapenade.
9

Cover each of 36 of the bread slices (or each of 6 of the bread slices for trial recipe) with 1 cheese slice, 1/3 cup (75 mL) arugula, 2 onion slices, 3 tomato slices, 1-3/4 oz.
10

(50 g) Tuna Salad and second cheese slice.
11

Top with remaining bread slices.
12

Cook in panini press until sandwich is golden brown and cheese is melted.