Florentine Tuna Panini Recipes

TUNA PANINI MELT

Steps:

• Mix tuna, mayonnaise, balsamic vinegar, onion, and dill pickle together in a bowl.
• Spread tuna mixture over 2 slices of bread. Top with American cheese and remaining 2 slices of bread.
• Cook in a panini press until bread is crispy and cheese is melted, 3 to 4 minutes.

TUNA AND ARTICHOKE PANINI

Steps:

• Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. Blend in the mayonnaise. Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks.
• Hollow out the bottom and top halves of the bread. Spread the olive puree over both cut sides of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the tomatoes over. Cover with the bread top. Cut the sandwich crosswise into 6 pieces and serve.

CHICKEN FLORENTINE PANINI

Steps:

• In a large cast-iron or other heavy skillet, saute spinach in oil until wilted, about 2 minutes. Drain; wipe skillet clean., Spread 4 bread slices with salad dressing. Layer with a cheese slice, chicken, spinach, onion and another cheese slice. Top with remaining bread. Butter outsides of sandwiches. , Cook in same skillet or panini maker until bread is golden brown and cheese is melted.

CHICKEN FLORENTINE PANINI

Steps:

• Heat oven to 375 degrees F. Unroll dough; place in ungreased 15x10x1-inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375 for 10 minutes. Cool 15 minutes or until completely cooled. Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally. To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once. Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down. Heat large skillet or cast iron skillet over medium heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook about 1 to 2 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters.;

TUNA FLORENTINE

Steps:

• In 12-inch skillet, stir together uncooked pasta and sauce mix from Tuna Helper box, water, milk, butter and garlic powder. Heat to boiling over medium heat, stirring occasionally. Stir in tuna, spinach and tomatoes.
• Reduce heat to medium-low; cover and cook 13 to 15 minutes, stirring occasionally, until pasta is tender. Stir in lemon juice; sprinkle with cheese.

PANINI FLORENTINE

Steps:

• Heat dressing in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF).
• Heat panini grill. Spread bread slices with mayo; fill with chicken and remaining ingredients to make 4 sandwiches.
• Grill, in batches if necessary, 5 min. or until cheese is melted and sandwiches are golden brown.

TURKEY FLORENTINE SANDWICHES

Steps:

• In a small nonstick skillet, saute mushrooms in oil until tender. Add spinach and garlic; cook 1 minute longer., Layer the spinach mixture, turkey and cheese on two bread slices; top with remaining bread. Spritz outsides of sandwiches with cooking spray. Cook on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.

TUNA FLORENTINE CASSEROLE

Steps:

• Preheat oven 350°F.
• Grease a 1 1/2-quart shallow baking dish.
• In medium saucepan cook onion in butter until transparent.
• Add soup, sour cream, milk, lemon juice, seasoned salt, thyme, dry mustard and pepper and mix well.
• Stir in noodles and spinach.
• Place half the noodle mixture into prepared baking dish.
• Cover with tuna and half the cheese.
• Repeat with remaining noodle mixture and cheese and sprinkle with paprika.
• Bake 20 to 25 minutes or until edges are bubbly.
• Let stand 5 minutes before serving.

FLORENTINE TUNA PANINI

Steps:

• Slice rolls in half through the middle. Pick out some of the bread from top and bottom halves to create a slight depression.
• Combine tuna, onion, celery, capers, lemon juice and a pinch of red pepper flakes; mix well.
• Spoon 1/2 tuna mixture onto each of the roll bottoms.
• Cover with spinach and roll tops.
• Top paninis with a bacon press or another platter with some heavy canned goods placed on top.
• Let stand 15 minutes for flavors to blend.
• Note: If tuna canned in olive oil is not available, replace it with 1 6 oz. can solid light tuna in water, drained, and add 2 T extra-virgin olive oil.