Oregon Tuna Melts

Oregon Tuna Melts
Photo by © Squire Fox

Ingredients

  • ½ teaspoon crushed red pepper
  • Sixteen 1/8-inch-thick lengthwise slices of kosher dill pickle
  • Salt and freshly ground pepper
  • 4 ciabatta rolls, split
  • ¼ cup finely diced red onion
  • Dijon mustard and mayonnaise, for spreading
  • 1 tablespoon balsamic vinegar
  • + 5 more ingredients
    • ¼ cup extra-virgin olive oil
    • 2 6-ounce cans albacore tuna
    • 2 tablespoons unsalted butter, softened
    • 8 1/4-inch-thick slices of Swiss or cheddar cheese (6 ounces)
    • 1 tablespoon minced basil

In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper. 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 b...

View full recipe at My Recipes

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