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Approaching tuna-melt perfection, Tommy Habetz's sandwiches have the ideal tuna-to-cheese ratio. His smart idea: using balsamic vinaigrette in place of mayonnaise. More Fantastic Sandwiches

Tommy Habetz
September 2009

Gallery

© Squire Fox

Recipe Summary

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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 bottoms and cover with the pickles. Close the sandwiches and spread the outsides of the rolls with the butter.

  • Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.

Suggested Pairing

Pinot Noir is Oregon's famous grape, but Pinot Gris also does well there. It would pair well with these tuna-melts.

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