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Oregon Tuna Melts

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Oregon Tuna Melts

Oregon Tuna Melts
Squire Fox
Provided by:
total prep
Approaching tuna-melt perfection, Tommy Habetz's sandwiches have the ideal tuna-to-cheese ratio. His smart idea: using balsamic vinaigrette in place of mayonnaise.


  • 2 6-ounce cans albacore tuna
  • 1/4 cup(s) finely diced red onion
  • 1/4 cup(s) extra-virgin olive oil
  • 1 tablespoon(s) balsamic vinegar
  • 1 tablespoon(s) minced basil
  • 1/2 teaspoon(s) crushed red pepper
  • Salt and freshly ground pepper
  • 4 ciabatta rolls, split
  • Dijon mustard and mayonnaise, for spreading
  • 8 1/4-inch-thick slices of Swiss or cheddar cheese, 6 ounces
  • Sixteen 1/8-inch-thick lengthwise slices of kosher dill pickle
  • 2 tablespoon(s) unsalted butter, softened


  • 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. Close the sandwiches and spread the outsides of the rolls with the butter.
  • 3. 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.