Ingredients Jump to Instructions ↓

  1. 6 tablespoons mayonnaise (I use Hellmans)

  2. 2 (8 ounce) jars tuna , packed in olive oil, drained. Reserving

  3. 1 T of the oil

  4. 1 tablespoon fresh lemon juice

  5. 1 teaspoon Dijon mustard

  6. 1/4 cup celery , finely diced

  7. 6 cloves mashed roasted garlic (See note at the bottom of the directions)

  8. 2 tablespoons flat leaf parsley , chopped

  9. 1 tablespoon capers , drained

  10. 1/4 teaspoon celery seed

  11. kosher salt & freshly ground black pepper, to taste

  12. 8 slices of multigrain sandwich bread

  13. 4 ounces gruyere cheese , thinly sliced

Instructions Jump to Ingredients ↑

  1. See note below for directions on roasted the garlic. Do this before preparing the paninis.

  2. Mix the mayo with the 1 Tablespoon of the reserved tuna oil, the lemon juice, Dijon mustard, celery, garlic, parsley, capers and celery seeds. Mix in the tuna. Season with salt and pepper, to taste.

  3. Spoon the tuna mixture onto 4 slices of the bread, then top each with 1 oz of Gruyere and then top with another slice of bread.

  4. Toast the sandwiches in a panini press until they are golden and the cheese is melted.

  5. *Note* To roast the garlic, place the unpeeled cloves on a sheet of aluminum foil and drizzle with olive oil. Seal the foil and roast the cloves at 300 degrees F. If I'm halving the recipe and only roasting 2 cloves, I roast them for 30 minutes. If you roast the whole garlic bulb it would take about 1 hour. You can always peek at them and touch to see when they are completely tender. let the cloves cool, then squeeze them out of their skins and mash them.


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