Serves 4
1/4 c diced Grilled Eggplant
1/4 c diced Grilled Peppers
4 diced Sundried Tomatoes
3 Tbs Meyer Lemon and Artichoke Vinaigrette
2 cans Ventresca or Bonito Tuna
8 slices country-style bread, cut on the bias 1/4 inch thick
8 oz. fresh mozzarella cheese, sliced 1/4 inch thick
1 large tomato, thinly sliced
1/4 c olive oil
- Combine eggplant, peppers, sun-dried tomatoes and artichoke vinaigrette in a bowl and set aside.
- Preheat a panini press to 400°F or medium-high heat.
- Brush outer side of each bread slice with olive oil.
- Spread the top of 4 slices with grilled vegetable mixture and 1/4 c of the tuna
- Divide the tomato and mozzarella slices among the 4 slices of bread.
- Top with remaining bread slices, oiled side up.
- Place 2 sandwiches on the preheated panini press and cook until the bread is toasted and cheese is melted, 3 to 4 minutes
- Repeat with the remaining sandwiches and serve immediately.
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