Makes 4 Panini
8 oz tuna packed in oil
1 tablespoon capers, drained
1 tablespoon chopped flat Italian parsley
Juice of 1 lemon
Pinch of red pepper flakes
8 pitted and chopped cured black olives
Mix the above ingredients and refrigerate until ready to assemble panini.
8 slices of ciabatta bread or 4 ciabatta rolls, sliced in half
4 oz bel paese cheese
12 slices oven roasted tomato
2 cups baby arugula
Filippo Berio Extra Virgin olive oil
Preheat your favorite Panini maker.
Place 1 slice of cheese on each of four slices of bread or on half of each roll. Evenly distribute the tuna mixture on top of the cheese.
Put 3 slices of roasted tomato over the tuna and then top with the arugula.
Drizzle each sandwich with some of the olive oil and salt and pepper to taste.
Grill panini on both sides until golden brown, about 3 to 4 minutes.
This recipe was presented by Michael J. Luboff, Executive Chef, on show 1915 - Cooking Live with Rocco DiSpirito and Michael Luboff, at the Mohegan Sun Casino.
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