Ingredients Jump to Instructions ↓

  1. 1 (15 1/2-ounce) can garbanzo beans , drained

  2. 2 cloves garlic

  3. 1/4 cup fresh mint

  4. 2 teaspoons lemon zest

  5. 3 tablespoons lemon juice

  6. 3 tablespoons extra-virgin olive oil

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon freshly ground black pepper

  9. 1 cup pitted black olives, finely chopped

  10. 2/3 cup extra-virgin olive oil

  11. 1/2 teaspoon salt

  12. 1/2 teaspoon freshly ground black pepper

  13. 2 (5 1/2-ounce) cans Italian tuna in olive oil, drained (recommended: Flot)

  14. 1 (13 3/4-ounce) can quartered artichoke hearts, drained

  15. 8 mini baguettes, sliced in

  16. 1/2 lengthwise 2 cups arugula Special equipment: Brown parchment paper for wrapping the sandwiches

Instructions Jump to Ingredients ↑

  1. To make the Garbanzo Bean Spread: Combine all the ingredients in a food processor . Pulse until the mixture is smooth. Transfer to a small bowl and set aside. To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna , and artichokes in a bowl. Lay out the sliced baguettes. Spread the Garbanzo Bean Spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the arugula and close the sandwich. Wrap 1 end of the sandwich in parchment paper to make it easier to eat. Place the sandwiches on a platter and serve.


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