Italian Tuna Panini

"A yummy creation for the panini lovers."
 
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photo by Brenda. photo by Brenda.
photo by Brenda.
photo by Julie3551 photo by Julie3551
photo by Marlitt photo by Marlitt
photo by WiGal photo by WiGal
photo by lauralie41 photo by lauralie41
Ready In:
20mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • In bowl, mix together tuna, red pepper, celery, green onions,artichokes pepper,mayonnaise, plain yogurt salt and pepper.
  • Cut buns in half horizontally; spread tuna mixture evenly over bottom half of each. Sprinkle each evenly with cheese. Replace bun top.
  • In nonstick skillet or grill pan or on grill, cook sandwiches over medium heat, pressing often to flatten and turning once, for about 5 minutes or until crusty and cheese is melted. Makes 4 servings.

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Reviews

  1. Very good. I roasted my own red peppers which is so easy to do and sour cream instead of the yogurt. Next time I will add even more veggies as I love them so much. Thanks for posting!
     
  2. The additions to this tuna filling raise canned tuna to a gourmet level. I used a thick-sliced whole-grain sourdough bread, but everything else the same. The leftovers were good too, as a cold sandwich the next day.
     
  3. Yum! this surprised me, but the flavors went together so well. Artichokes in tuna? So good. This is why I love ZWT. Thanks for sharing!
     
  4. This is really good!! I wasn't sure that I would like it when I chose it, but I thought I would try it. I really liked it. I toasted it on my George Forman grill. It made it taste even better. I will be making this again.Thanks for sharing your recipe sage/Rita. Made forZWT 4 Italy Panini Challenge and for the Cafe ZMAKK Gypsies.
     
  5. Very good! I especially liked the roasted red peppers in the tuna mixture. The provolone was an excellent choice. This will give me a reason to bring out the panini press more often. Thanks for sharing. Made for ZWT4
     
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Tweaks

  1. Very good. I roasted my own red peppers which is so easy to do and sour cream instead of the yogurt. Next time I will add even more veggies as I love them so much. Thanks for posting!
     
  2. Thanks to the marinated artichokes and the yogurt mixed with the mayo, this was a nice tangy sandwich. I used mozzarella instead of provolone cheese--using a mild cheese works well because it doesn't "fight" with the other flavors going on; I think the same would be true with provolone. I cooked this in my Foreman Grill.
     

RECIPE SUBMITTED BY

I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!
 
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