Ingredients
- 10 ounces solid white tuna in water, drained (two 5 ounce cans)
- 1 celery rib, minced
- 4 tablespoons mayonnaise
- 1/4 teaspoon granulated garlic powder
- Salt and freshly ground black pepper
- 4 tablespoons Dijon mustard
- Hot sauce (to taste)
- Butter, at room temperature
- Sourdough or other rustic white bread (8 slices)
- 8 red onion slices (separated into rings)
- 1 avocado (pitted, peeled, and sliced)
- Sliced pepperoncini (you can find this in the condiment aisle)
- 2 tomatoes (plum tomatoes, thinly sliced)
- 4 ounces pepper jack cheese (thinly sliced)
How to Make
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Step 1: In a bowl mix the tuna with celery, mayonnaise and garlic powder until well combined. Season with salt and pepper to taste.
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Step 2: In a small bowl mix the Dijon mustard and hot sauce together (adjust the hot sauce if needed to suit your taste).
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Step 3: Heat the panini press to medium-high heat
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Step 4: To make each sandwich: Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over both slices and spread mustard on the other side of each. To one slice add onions, avocado, tuna salad, pepperoncini, tomatoes, and cheese. Close the sandwich with the other slice of bread, buttered side up.
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Step 5: Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted (4 to 5 minutes).
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Step 6: Serve hot.
Tips & Variations
- Panini maker
We hope you enjoy this recipe!
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