Tuna And Provolone Sandwich Food

CLASSIC TUNA MELT

Steps:

• Flip and cook the other side: Use a metal spatula to lift up the sandwiches and carefully turn them to the other side. Cook for another 3 minutes or so, until the second side is browned.

TUNA AND PROVOLONE SANDWICH

Steps:

• Preheat a sandwich press or Feorge Foreman grill.
• Combine tuna, parsley, cheese and mayonnaise in a bowl. Season with salt and pepper. Mix well.
• Place 2 slices bread on a board. Lightly spread with butter. Top with tuna mixture. Spread remaining bread with butter. Sandwich together. Spray both sides bread with oil. Place in a sandwich press and cook for 4 to 5 minutes or until golden.
• Cut in half and serve with lime wedges.

RACHAEL'S TUNA PAN BAGNAT

Steps:

• Crisp baguette in hot oven, then cool to handle. Cut baguette in half lengthwise, on an angle, then split each half lengthwise.
• Put about 1 inch of water, the bay leaf, peppercorns, and juice of 1/2 the lemon into a small skillet and bring to a simmer over medium heat. Add the tuna steak, cover, and simmer until cooked through, about 4 minutes. Remove tuna from the water and allow to cool. Place tuna in a bowl and separate with a fork. Add capers, red onion, artichokes.
• For olives, if they're pitted, coarsely chop them. If the olives have pits, place an olive or 2 on your cutting board. Turn your knife sideways and place the flat of the blade on top of the olives -- just like peeling garlic -- whack the heal of your hand on knife and the pits of the olives will be exposed. Remove pits and chop.
• Add olives and parsley to tuna mixture. Squeeze the juice of half a lemon into the bowl. Squeeze lemon halves holding cut side upright, allowing juice to spill over sides. The seeds will stay with the lemon half, rather than falling into your salad. Add black pepper to the bowl and drizzle salad liberally with evoo, extra virgin olive oil. Toss tuna salad and adjust pepper and evoo to your taste. Pack the tuna salad on to baguette halves and set tops in place. Press down to set the bread and salad together. The bread will absorb the evoo and salad juices -- YUMMY! Cut each half baguette in half again, making 4 sandwiches, total.

TUNA AND ARTICHOKE SALAD ON KALAMATA OLIVE BREAD WITH PROVOLONE CHEESE AND FRESH HERB AND GARLIC AIOLI

Steps:

• In a bowl, combine all ingredients for the salad. Keep refrigerated until ready to serve.
• For the Aioli: In food processor combine first 5 ingredients. Turn on processor and slowly add the oils for emulsification. Add the herbs, and salt and pepper. This sauce is enough aioli for 10 sandwiches.
• Spread aioli on 1 slice of bread. Top with tuna salad, sliced red onion, cheese, and the other slice of bread. Grill on panini press for 3 to 5 minutes.