tuna melt panini

tuna melt panini

There’s nothing quite like the flavor of a cheese and tuna melt panini, when the cheese practically melts into the bread. Surprisingly, not many components are needed to prepare these at home!

You can alter the recipe to your liking by adding more heat with the spicy cheddar or using mozzerella for a milder panini. You might also add some vine-ripened tomatoes or red onions, or even some freshly chopped red chili.

I love chilli in almost everything, as you can probably guess, but feel free to omit it if you don’t like it!

You may use tortilla wraps, sour dough bread, ciabatta, or just regular old sliced white bread if you can’t find any panini bread!

I adore dipping hot paninis into little pools of mayonnaise and am a major admirer of mayonaise. anyway, you can eat it anyway you like—on its own, with salad, or with ketchup or salad cream.

Ingredients

  • A tin of tuna that doesn’t require draining or a can of drained tuna
  • A tiny bit of mayonnaise or salad dressing to blend
  • freshly ground black pepper
  • To butter the outside of white bread slices, you’ll need a small amount of butter or margarine.
  • Monterey Jack cheese, spicy cheddar, sliced or grated mozzarella, or any combination of these
  • cut tomatoes and/or thinly cut red onions
  • Halved black olives *optional

Method

To taste, blend the tuna with a small amount of mayonnaise or salad cream.

Add a little pinch of freshly ground black pepper.

If using ciabatta or panini bread, cut it in half lengthwise.

When using white bread slices, butter the outside of the slices.

Heat up a big frying pan, George Foreman grill, or panini press.

Place the tuna, cheese, tomato, onion, and, if desired, olives onto the bread to assemble the sandwich.

Put on the panini press, grill, or pan and cook until the interior is really hot and the exterior is golden.