Oregon Tuna Melts
Provided by: Food&Wine
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.