Tuna And Gruyère Panini

Mulitgrain sandwich bread slices topped with tuna salad and Gruyère cheese. Toasted until cheese has melted and sandwich is heated through.

Ingredients -

6 tablespoons Mayonnaise
2 (8 ounces) jars Tuna Packed in Olive Oil, drained, reserving 1 tablespoon of the Oil
1 tablespoon Fresh Lemon Juice
1 teaspoon Dijon Mustard
1/4 cup finely Diced Celery
6 cloves Mashed Roasted Garlic
2 tablespoons chopped Flat-Leaf Parsley
1 tablespoon Drained Capers
1/4 teaspoon Celery Seeds
Salt and Fresh Ground Pepper
8 slices Multigrain Sandwich Bread
4 ounces thinly sliced Gruyère Cheese

Preparation:

1. Add mayonnaise, 1-tablespoon of oil reserved from the tuna, fresh lemon juice, Dijon mustard, diced celery, roasted garlic, chop flat-leaf parsley, capers and celery seeds to medium bowl.

2. Stir in tuna.

3. Season with salt and pepper.

4. Spoon tuna onto sandwich bread. Top with Gruyère cheese and second sandwich bread slice.

5. Toast sandwiches in panini press until cheese is melted and bread is golden.

Sandwich Making Tip

Oven Roasted Tomatoes

Oven roasted tomatoes offer a bright flavor to sandwiches. Oven roasting reduces liquid and concentrates flavor.

Sandwich Making Tip

Heat

Heat transforms sandwiches by melding ingredients, and changing flavors and textures.