Florentine Tuna Panini Food

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.

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.

TASTY TUNA, PASTA, AND SPINACH FLORENTINE CASSEROLE

Steps:

• Cook the noodles in boiling salted water following the package directions.
• Combine the cooked noodles, well-drained spinach, tuna, pimiento, grated onion, and 1 cup of the shredded cheese.
• Top with the remaining cheese; cover and bake at 350 F for 20 minutes or until cheese is melted and bubbly. You Might Also Like Family Tuna Casserole Easy Tuna Noodle Casserole Recipe

ITALIAN TUNA PANINI

Steps:

• In bowl, mix together tuna, red pepper, celery, green onions,artichokes pepper,mayonnaise, plain yogurt salt and pepper.
• Cut buns in half horizontally; spread tuna mixture evenly over bottom half of each. Sprinkle each evenly with cheese. Replace bun top.
• In nonstick skillet or grill pan or on grill, cook sandwiches over medium heat, pressing often to flatten and turning once, for about 5 minutes or until crusty and cheese is melted. Makes 4 servings.

CHICKEN FLORENTINE PANINI

Steps:

• Heat oven to 375°F.
• Unroll dough; place in ungreased 15x10x1-inch baking pan.
• Starting at center, press out dough to edges of pan.
• Bake at 375°F 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.

PEPPER & TUNA PANINI PIZZAS

Steps:

• Heat grill to medium. Split the panini rolls in half and lightly toast on each side. Slice the peppers into strips and mix well with the tomato purée, parsley and some seasoning. Spread over the toasted bread.
• Flake the tuna over the pepper mixture, then scatter with cheese. Grill for 3-5 mins until the cheese is golden and bubbling.

ARTICHOKE AND TUNA PANINI WITH GARBANZO BEAN SPREAD

Steps:

• 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.

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.

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.

TUNA PASTA FLORENTINE

Steps:

• Add the pasta to a pot of boiling water and cook for 8-10 minutes, until al dente, put aside.
• Fry the mushrooms until they stop giving off liquid, put aside.
• Heat the sour cream and pesto sauce in a pan until smooth.
• Add the spinach and cook for 5 minutes, until spinach is wilted.
• Add the pasta, mushrooms, tomatoes, tuna, oregano and lemon juice.
• Add salt, pepper and oregano to taste.
• Stir and cook gently for 5 minutes, until warmed through.

TANGY TUNA PANINI

Steps:

• Preheat a panini press. In a medium bowl, flake the tuna. Stir in 1/4 cup olive oil, the lemon peel, lemon juice, onion, celery and sun-dried tomatoes; season with salt and pepper.
• Brush each slice of bread on one side with olive oil and place oiled side down on a work surface. Divide the tuna salad amond 4 slices, making a well in the center. Top the tuna salad with the pepperoncini.
• In a small nonstick skillet, heat the remaining 1/4 cup olive oil over high heat. One at a time, fry the eggs just until the egg whites set, about 1 minute each. Set one egg sunny-side up on top of the tuna and pepperoncini, aligning the yolk with the well. Set the remaining bread slices in place, oiled side up.
• Working in batches, grill the sandwiches in the panini press until the bread is crisp and golden, about 1 minute.