Tuna Melt Lavash Panini

Ingredients

  • 4 sheets California Lavash
  • 1 (5.6 oz.) tin white tuna, drained and separated*
  • 1 (8.3 oz.) package grilled artichoke hearts (or marinated artichokes), coarsely chopped
  • â…“ cup sun-dried tomatoes in oil, coarsely chopped
  • ¼ cup cured green olives, pitted and chopped
  • ¼ tsp. salt
  • ½ tsp. black pepper, freshly cracked
  • ¼ cup red onion, finely chopped
  • 2 tbsp. coarse-grain mustard, optional
  • ½ tsp. hot sauce, optional
  • 1 cup arugula
  • 1 lemon, zested and freshly squeezed
  • 2 tbsp. capers, drained
  • 2 tbsp. flat parsley leaves, coarsely chopped
  • ¼ cup extra-virgin olive oil
  • 8 thin slices provolone cheese, halved

Directions

  1. In a mixing bowl, combine the tuna, artichokes, red onions, olives, caper, parsley and sun-dried tomatoes. Season with lemon zest, lemon juice, salt, pepper and hot sauce (if using). Drizzle with 2 tbsp. olive oil and arugula. Toss well.
  2. Preheat your panini press.
  3. Spread mustard on one side of the inside of the Lavash sandwiches. Drizzle the outside of the Lavash sandwiches with olive oil.
  4. Place one piece of Lavash (the one without mustard), sesame side down onto the hot grill. Layer the sandwich with a thin slice of provolone cheese, spread the tuna mixture and finish with another thin slice of cheese. Close the sandwich with the second piece of Lavash (sesame side up).
  5. Close the panini press and cook until you get light grill marks (about 3-4 minutes).
  6. Let the panini cool a bit and cut the sandwiches into quarters (wedges). Serve warm or at room temperature with potato chips on the side.
Variation: Make as a pizza. Cold variation: Make it as a wrap using Traditional, Whole Grain, Spinach, or Garlic & Herb California Lavash.
*Vegetarian option: Replace the tuna with lentil fritters.

Makes: 8 sandwiches

Tuna Melt Lavash Panini
Tuna Melt Lavash Panini

In this recipe:

Lavash Garlic & Herb »
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