A new twist on an old favorite, making it even better!
PREP TIME: 20
COOK TIME: 6
2 cans albcore tuna- drained
1/4 cup red onion, finely diced
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons mayonnaise
2 tablespoons basil, minced
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground pepper, to taste
4 ciabatta rolls, sliced in half lengthwise
Dijon mustard and mayonnaise for spreading
8 slices (1/4-inch-thick) Swiss or cheddar cheese
16 (1/8-inch-thick) slices of kosher dill pickle, cut lengthwise
2 tablespoons unsalted butter, room temperature
In a medium size bowl mix the tuna, onion, olive oil, vinegar, mayonnaise, basil and red pepper flakes. Add salt and pepper, to taste.
Heat a panini press or griddle. Spread the cut sides of the rolls with the dijon mustard and mayonnaise, spread the tuna salad onto the bottoms, top with pickle slices and cheese, and cover with the ciabatta tops. Butter the outsides of the ciabatta rolls.
Place the sandwiches onto the panini press and cook on moderate heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve immediately.