Grilled Tuna and Provolone Sandwiches with Salsa Verde

Grilled Tuna and Provolone Sandwiches with Salsa Verde
Photo by Scott Phillips

Ingredients

  • 2 Tbs. fresh lemon juice
  • 4 4-inch squares focaccia (or substitute any soft roll), split in half
  • 12 oz. tuna packed in olive oil, drained well
  • ½ cup packed fresh flat-leaf parsley leaves
  • 1 Tbs. capers, drained and rinsed
  • Freshly ground black pepper
  • ¼ cup plus 2 tsp. extra-virgin olive oil
  • + 3 more ingredients
    • 8 thin slices provolone (about 4 oz.)
    • 1 small clove garlic, chopped
    • 1 anchovy fillet, rinsed and chopped

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.) While the press is heating, combine the parsley, 1/4 cup of the olive oil, lemon juice, capers, garlic, anchovy, and a few grinds of pepper in a blender...

View full recipe at Fine Cooking

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