Chimichurri Tuna Melt Panini
Ingredients
- 4 tbsp Chimichurri sauce
- 2 Panini breads sliced in half
- 1 medium red onion thinly sliced into rings
- 0.5 tbsp extra virgin olive oil
- 2/3 tin tuna steak in sping water drained
- chedder cheese thinly sliced
Instructions
- Preheat panini press/ grill
- Carefully slice the panini breads in half, folding out. Spoon 1tbsp Chimichurri sauce on each side of the bread, leaving a 5-10mm gap towards the outer edge.
- Place the thinly sliced onion rings on the bottom half of the the bread.
- Carefully spoon around 1/3 tin drained tuna (per panini) on top of the onions, maintaining a gap around the outer edges.
- Place thin slices of cheddar cheese on top of the tuna.
- Fold over the top of the panini, and uses your fingers rub in a little olive oil over the top. Season with freshly ground salt and pepper.
- Place in sandwich toaster/grill, close the lid and press down. Cook for 5 minutes or so, or until the top of the panini is firm and first and crispy, and the contents start to ooze out of the sides.
- Remove from panini press /grill, slice in half, and serve.
Notes
There are many panini presses / grills available and plenty of options/ brands available to cater for any budget. Whilst in the higher price bracket, I bought the Tefal Optigrill Plus 2 years ago, and have no regrets. I wanted something which was sturdy, quick to heat, and dishwasher safe.
My only slight niggle is that it takes a fair amount of space to store - but what doesn't these days!