Sardinia Panini
Instructions:
- Serves: 4
- 2 oz extra-virgin olive oil
- 1 sweet onion, cut in 1/4-in. slices
- 16 oz high-quality tuna packed in olive oil
- To taste, kosher salt
- To taste, freshly ground black pepper
- 4 Tbsp mayonnaise
- 8 slices ciabatta
- 8 slices aged provolone
- 12 petals Olive Oil Tomatoes
- As needed, extra-virgin olive oil
- Heat a heavy-bottomed skillet over medium-high heat. Add 2 oz olive oil and brown the onion slices on both sides. Remove the onions from pan and drain on paper towels.
- Drain the tuna and place in a small mixing bowl. Season with salt and pepper. Toss with enough mayonnaise to coat the tuna lightly.
- Lay out 4 slices of the ciabatta. Divide the onions evenly among the slices. Place 2 slices of provolone on each piece of bread. Top with 4 oz tuna. Place 3 Olive Oil Tomatoes petals on top of the tuna. Cover with the remaining slices of bread.
- Drizzle each side of sandwich with extra virgin olive oil. Place on panini grill and cook until golden brown.