Recipe by Tommy Habetz of Portland, Oregon based restaurant, BUNK.
1. Two 6-ounce cans albacore tuna
2. 1/4 cup finely diced red onion
3. 1/4 cup We Olive Arbequina extra-virgin olive oil
4. 1 tablespoon We Olive balsamic vinegar
5. 1 tablespoon minced basil
6. 1/2 teaspoon crushed red pepper
7. Salt and freshly ground pepper
8. 4 ciabatta rolls, split
9. Dijon mustard and mayonnaise, for spreading
10. Eight 1/4-inch-thick slices of Swiss or cheddar cheese (6 ounces)
11. Sixteen 1/8-inch-thick lengthwise slices of kosher dill pickle
12. 2 tablespoons unsalted butter, softened
DIRECTIONS
1. In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.
2. Heat a panini press or griddle. Spread the cut sides of the rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms and cover with the pickles. Close the sandwiches and spread the outsides of the rolls with the butter.
3. Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.
