Tuna, Artichoke and Manchego Panini
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Servings: Makes 4 sandwiches
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| 1 |
jar (12 ounces) quartered marinated artichoke hearts |
| 2 |
cans (6 ounces each) tuna, drained |
| 1/2 |
cup reduced-fat mayonnaise |
| 1/3 |
cup sliced kalamata olives |
| 8 |
slices Aunt Hattie's Homestyle Wheat Bread |
| 8 |
ounces manchego cheese, shredded |
| 3 |
plum tomatoes, sliced |
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Olive oil |
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Drain artichokes, reserving 1 tablespoon marinade. Cut each artichoke quarter crosswise in half. Combine artichokes, tuna, mayonnaise, olives and reserved marinade in medium bowl. Top each of 4 bread slices with 1/4 cup cheese. Spread 1/4 of tuna mixture evenly over cheese. Top with tomato slices, another 1/4 cup cheese and bread slice; press sandwich together slightly. Brush outside of sandwiches lightly with oil.
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Preheat panini grill according to manufacturer’s instructions. Cook sandwiches 3 minutes or until browned and cheese melts.
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Skillet Cooking: Place sandwiches in large skillet over low heat. Cook, covered, 3 to 5 minutes per side or until browned and cheese melts, pressing down with spatula to slightly compress.
Substitute Aunt Hattie's Double Fiber Bread with Whole Grain
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