Mediterranean Tuna Panini

Ingredients


2 6-ounce cans chunk light tuna, drained

1 plum tomato, chopped

1/4 cup crumbled feta cheese

2 tablespoons chopped marinated artichoke hearts

2 tablespoons minced red onion

1 tablespoon chopped pitted kalamata olives

1 teaspoon capers, rinsed and chopped

1 teaspoon lemon juice

Freshly ground pepper to taste

8 slices whole-wheat bread


2 teaspoons canola oil



Directions


Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.



Place tuna in a medium bowl and flake with a fork. Add tomato, feta, artichokes, onion, olives, capers, lemon juice and pepper; stir to combine. Divide the tuna mixture among 4 slices of bread (about 1/2 cup each). Top with the remaining bread.



Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

Avocado-Tomato Melt

4 English muffins, split

1 ripe avocado, peeled, pitted, and sliced

1 to 2 large vine-ripened tomatoes, sliced thin

Coarse salt

1/4 cup chopped fresh basil leaves

Fresh Mozzarella Cheese, sliced thin

1/4 cup grated Parmesan cheese

Fresh ground black pepper

 
 
Preheat oven broiler to high. Under the broiler, toast English muffin halves on a baking sheet until golden brown. Remove from oven.




Top each muffin half with sliced avocados and sliced tomatoes; lightly salt the tomatoes.



Sprinkle chopped basil leaves over the tomatoes. Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.



Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!



Makes 4 servings.

Cuban Sandwich

1 loaf Cuban bread

Prepared yellow mustard

1/2 pound baked ham, thinly sliced

1/2 pound roast pork, thinly sliced

8 thin dill pickle slices

1/2 pound Swiss cheese, thinly sliced


Slice the bread horizontally to open. Spread a thin layer of mustard on top and bottom halves of bread. Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread. Cover the sandwiches with the top halves of the bread. Cut into 4 sandwiches.




Sandwich Press: Grill sandwiches in a hot buttered sandwich press until flat, bread is browned, and cheese has melted. Remove from heat; cut each sandwich in half and serve immediately.



Waffle Iron: Turn over metal plates to the flat surface. Place sandwich in hot buttered waffle iron, close cover, and grill for 3 minutes on each side.



Griddle: Place sandwich on a hot griddle, and position a heavy iron skillet or bacon press on top of the sandwich. Flatten the sandwich to about 1/4 of it original size. Grill the sandwich for 2 to 3 minutes on each side.



George Forman Grill: May also be used.



Makes 4 servings.