Ingredients
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6 tablespoons mayonnaise (I use Hellmans)
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2 (8 ounce) jars tuna, packed in olive oil, drained. Reserving 1 T of the oil
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1 tablespoon fresh lemon juice
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1 teaspoon Dijon mustard
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1/4 cup celery, finely diced
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6 cloves mashed roasted garlic (See note at the bottom of the directions)
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2 tablespoons flat leaf parsley, chopped
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1 tablespoon capers, drained
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1/4 teaspoon celery seed
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8 slices of multigrain sandwich bread
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4 ounces gruyere cheese, thinly sliced
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kosher salt & freshly ground black pepper, to taste
Instructions
- See note below for directions on roasted the garlic. Do this before preparing the paninis.
- Mix the mayo with the 1 Tablespoon of the reserved tuna oil, the lemon juice, Dijon mustard, celery, garlic, parsley, capers and celery seeds. Mix in the tuna. Season with salt and pepper, to taste.
- Spoon the tuna mixture onto 4 slices of the bread, then top each with 1 oz of Gruyere and then top with another slice of bread.
- Toast the sandwiches in a panini press until they are golden and the cheese is melted.
- *Note* To roast the garlic, place the unpeeled cloves on a sheet of aluminum foil and drizzle with olive oil. Seal the foil and roast the cloves at 300 degrees F. If I'm halving the recipe and only roasting 2 cloves, I roast them for 30 minutes. If you roast the whole garlic bulb it would take about 1 hour. You can always peek at them and touch to see when they are completely tender. let the cloves cool, then squeeze them out of their skins and mash them.