TUNA AND ARTICHOKE COOLER-PRESSED SANDWICHES
These tasty sandwiches are best after chilling for several hours, so they're the perfect make-ahead for camping trips.
Provided by Victoria Granof
Categories Sandwich No-Cook Picnic Kid-Friendly Quick & Easy Lunch Lemon Basil Tuna Artichoke Summer Cookie Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 servings
Number Of Ingredients 6
Steps:
- 1. In a medium bowl, combine the first four ingredients.
- 2. Fill the baguette with the mixture, scatter the basil leaves on top.
- 3. Close the baguette and wrap it tightly in waxed paper, then in aluminum foil.
- 4. Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.
GEORGE'S ARTICHOKE TUNA SALAD
Provided by George Duran
Time 10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Combine all the ingredients and mix well. Taste and adjust seasonings. Use as a sandwich filling with your favorite bread. It makes a great open-faced tuna melt by topping the tuna with cheese and putting it under the broiler for a few minutes. Or mound it on top of cooked slices of eggplant or portobello mushrooms for a breadless treat.
TUNA AND ARTICHOKE PANINI
Provided by Giada De Laurentiis
Time 15m
Yield 6 servings
Number Of Ingredients 11
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.
TUNA ARTICHOKE PANINI
Make and share this Tuna Artichoke Panini recipe from Food.com.
Provided by cookiedog
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Combine the tuna (don't drain) with the drained, chopped artichokes, red peppers, olives, lemon zest, oregano, parsley and salt and pepper to taste. Set aside.
- In a separate bowl, combine the roasted garlic with the mayonnaise, Dijon, lemon juice and a little bit of salt and pepper.
- Spread the garlic mayonnaise on all four slices of bread, top two slices with provolone, then the tuna-artichoke mixture, then tomato slices and then mozzarella. Top with another slice of rye bread.
- Preheat a panini grill, barbeque or cast iron skillet. Brush tops of both sandwiches with olive oil and flipping that side down, place on the grill. Brush what are now the tops of both sandwiches with more olive oil and close grill or wait to flip once bottom is browned. Sandwiches are done when bread is browned and cheese is melted.
- Slice on an angle and serve.
Nutrition Facts : Calories 1289.8, Fat 74.7, SaturatedFat 29.6, Cholesterol 192.8, Sodium 4254.4, Carbohydrate 55.6, Fiber 9.9, Sugar 8.8, Protein 99.7
TUNA ARTICHOKE MELTS
After sampling a similar open-faced sandwich at a restaurant, I created my own version of lemon-seasoned tuna salad with artichoke hearts. I like to serve it for lunch with a friend on the patio.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. In a small bowl, combine the tuna, artichokes, mayonnaise, 1/4 cup cheese, lemon pepper and oregano. Spread over English muffin halves. , Place on a baking sheet. Broil 4-6 in. from the heat until heated through, 3-5 minutes. Sprinkle with remaining cheese; broil until cheese is melted, 1-2 minutes longer.
Nutrition Facts : Calories 335 calories, Fat 8g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 989mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 34g protein.
TUNA AND ARTICHOKE PANINI
This delectable recipe is courtesy of Giada De Laurentiis, one of my favorites on the FoodNetwork. It is soooo yummy and easy for luncheon get-togethers and a fun way to dress up tuna.
Provided by Adopted Parisian
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
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.
TUNA CIABATTA MELTS
Use any good crusty bread when compiling this tuna spread sandwich. Top with slices of crunchy cucumber or luscious tomato for extra freshness. -Barb Templin, Norwood, Minnesota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the tuna, celery, cucumber, onion, mayonnaise, dill, lemon juice, salt and pepper; mix well., Place rolls on a baking sheet. Spread each half with tuna mixture; sprinkle with cheese. Broil 2-3 in. from the heat until cheese is melted, 2-4 minutes.
Nutrition Facts : Calories 482 calories, Fat 29g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 898mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.
TUNA AND ARTICHOKE PANINI
Categories Sandwich Fish Vegetable No-Cook Quick & Easy Lunch Tuna Artichoke Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 sandwiches
Number Of Ingredients 9
Steps:
- Blend olives, capers, garlic, zest, and 3 tablespoons artichoke marinade in a blender, scraping down sides frequently, until as smooth as possible, 1 to 2 minutes. Transfer mixture to a bowl and stir in mayonnaise. Stir together artichokes and tuna in another bowl.
- Split each roll horizontally and remove inner crumb from top half. Spread olive mayonnaise on cut sides of rolls and make sandwiches with tuna and artichokes, seasoning filling with pepper and topping with parsley.
OPEN FACED CHICKEN AND ARTICHOKE CIABATTA SANDWICHES
You can easily turn this hearty, pizza-like creation into a vegetarian treat by omitting the chicken. Plus you can assemble it ahead of time and bake when ready.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees F. Slice loaf in half horizontally. Place halves on baking sheet
- Mix chicken, Parmesan, mayonnaise, artichokes, and pepper in medium bowl. Top bread evenly with chicken mixture. Arrange tomatoes over chicken mixture and top with cheese.
- Bake 15 minutes or until cheese is melted and sandwich is hot. Cut each crosswise in half.
Nutrition Facts : Calories 753.6 calories, Carbohydrate 74.3 g, Cholesterol 99.1 mg, Fat 30.7 g, Fiber 6.2 g, Protein 43.2 g, SaturatedFat 13.4 g, Sodium 1722.8 mg, Sugar 3.8 g
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