ARTICHOKE AND TUNA PANINI
1/2 cup sliced black olives, drained 1 teaspoon minced garlic clove 1/2 teaspoon fresh lemon zest 2 (6 1/2-ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6-ounce) cans white tuna* in olive oil, drained and broken into chunks 4 long rolls or Italian bread cut into four pieces 4 slices Munster, Havarti or pepper jack cheese
In a food processor or blender combine the olives, garlic, zest, and 3 tablespoons artichoke marinade and process until smooth, approximately 1 to 2 minutes. Transfer mixture to a bowl, and stir in the mayonnaise. In another bowl, combine the artichokes and tuna. Split each roll horizontally, and remove some of the bread top half, leaving the crust. Spread olive mayonnaise on cut sides of the bread, and divide the tuna between the 4 sandwiches. Place a slice of cheese on top and grill for 3 to 4 minutes or until the cheese is melted. Serves 4.
*Light tuna doesn’t work as well as it tends to get mushy. |