When I was waiting for a friend at the Tattered Cover (my favorite local independent book store) the other night, I started flipping through the newest Food and Wine magazine. I came across one of those recipes, where the picture itself made me freeze and start breathing very deeply....you know what I'm talking about. That "I want to eat that, as SOON as possible" kind of a feeling. I called my hubby to have him see if it was on their website, and sure enough it was. This is a heavier meal than our family usually eats, BUT after seeing the picture, you can see I had no choice in the matter. yum.
Recipe by Tommy Habetz
Total Time: 25 minutes
Serves: 4 (we'll see about that.....:)
Total Time: 25 minutes
Serves: 4 (we'll see about that.....:)
Ingredients
Two 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
Salt and freshly ground pepper
4 ciabatta rolls, split
Dijon mustard and mayonnaise, for spreading
Eight 1/4-inch-thick slices of Swiss or cheddar cheese (6 ounces)
Sixteen 1/8-inch-thick lengthwise slices of kosher dill pickle
2 tablespoons unsalted butter, softened
Two 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
Salt and freshly ground pepper
4 ciabatta rolls, split
Dijon mustard and mayonnaise, for spreading
Eight 1/4-inch-thick slices of Swiss or cheddar cheese (6 ounces)
Sixteen 1/8-inch-thick lengthwise slices of kosher dill pickle
2 tablespoons unsalted butter, softened
Directions
In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.
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.
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.
In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.
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.
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.
HEY - this even comes with a wine pairing. sweet!!
"Wine: Pinot Noir is Oregon’s famous grape, but Pinot Gris also does well there. The minerally 2007 King Estate Signature and the apple-inflected 2008 Chehalem 3 Vineyard would both be good here."
1 comment:
Looks so good -
glad to have met you tonight, too!
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