Gooey Panini Tuna Melt

Every week, when Hubby and I did our weekly grocery run, I would stop in the small appliance aisle and look at a Panini Grill. One of these days, I would tell him, I’m going to get one of these grills. Then last Mother’s Day, Kiddo gave me a great grill. It does everything from Hamburgers to Sandwiches.

Over the years, when Hubby and I have gone out for lunch at places that serve Panini Sandwiches, he has always said he didn’t like them. I’m not sure what is was about Panini Sandwiches that had turned him off. Sometimes I think it’s not so much the sandwich itself as it is the name – Panini – and that you find them at Trendy Sandwich Shops that serve sprouts and cappuccinos. My guy enjoys a 5-Star restaurant as much as the next guy, but really is more at home in a greasy spoon.

Twice I’ve shared recipes for Panini Sandwiches. The first was for an Italian Panini, the second was for Gourmet Grill Cheese Panini. Both times, for different reasons Hubby was not joining us for dinner. This time around, there were no excuses. No business meets, no restrictions. We were all having Panini Tuna Melts. And guess what? Hubby loved these messy, warm, crisp Tuna Sandwiches. So I guess it’s not so much the Panini that he dislikes, its the dining experience. Let’s face it, nothing beats having a meal together at home. Home is the secret ingredient to everything.

Panini Tuna Melt
4 small or 2 large cans Albacore Tuna Fish, packed in water
1/4 White Onion
1 Celery Rip
2 Roma Tomatoes
4 slices of Monterey Jack Cheese
4 tablespoons Sweet Pickle Relish
2 or 3 tablespoons Miracle Whip Sandwich Spread
2 or 3 tablespoons Best Food Mayonnaise
8 slices of San Francisco Style Sourdough Bread
Butter as needed

Drain the tuna fish. Place tuna in a mixing bowl, flake apart with fork.

Finely chop 1/4 of an onion, set aside until ready to use. Finely chop the celery, set aside until ready to use. Slice the tomatoes, set aside until ready to use.

If necessary, unwrap or separate cheese slices to have at the ready. Set aside until ready to use.

Add chopped onions, celery and sweet pickles to the tuna, mix well to blend. Add Miracle Whip and Mayonnaise, stir to blend. If mixture is too dry, add equal amounts of miracle whip and mayonnaise, 1 tablespoon at a time.

Butter all the bread. Place 4 slices of bread butter side down on a work surface. Spread tuna salad mixture on bread. Top with slices of cheese, then slices of tomato. Place top slices of bread over sandwich, buttered side up.

Place sandwiches in Panini press. Grill until golden and cheese has melted, about 10 minutes. Remove from grill, slice in half and serve.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen