more photos:

A lesson in the necessities of a well-stocked pantry and fridge, these sandwiches are hearty and delicious. Who ever would have thought combining cheese with tuna would taste so great...?

ingredients:

	1 6-ounce can olive oil packed tuna
	1 6-ounce jar olive oil packed artichokes, drained & chopped coarsely
	1/8 cup sliced roasted red peppers
	1/3 cup pitted kalamata olives, sliced thinly
	1 teaspoon minced lemon zest
	¾ teaspoon dried oregano
	1 tablespoon chopped fresh flat-leaf parsley
	Salt and pepper
	½ head roasted garlic
	¼ cup mayonnaise
	1 teaspoon Dijon mustard
	1 teaspoon lemon juice
	4 slices light rye bread
	1 tomato, sliced thinly
	4 slices provolone
	8 slices mozzarella
	Olive oil

directions:

1. Combine the tuna (don’t drain) with the drained, chopped artichokes, red peppers, olives, lemon zest, oregano, parsley and salt and pepper to taste. Set aside.

2. In a separate bowl, combine the roasted garlic with the mayonnaise, Dijon, lemon juice and a little bit of salt and pepper.

3. Spread the garlic mayonnaise on all four slices of bread, top two slices with provolone, then the tuna-artichoke mixture, then tomato slices and then mozzarella. Top with another slice of rye bread.

4. Preheat a panini grill, barbeque or cast iron skillet. Brush tops of both sandwiches with olive oil and flipping that side down, place on the grill. Brush what are now the tops of both sandwiches with more olive oil and close grill or wait to flip once bottom is browned. Sandwiches are done when bread is browned and cheese is melted.

5. Slice on an angle and serve.

after-thoughts:

These sandwiches are great for those evenings when you don't feel like going through all the trouble of cooking but you also don't want to eat plain old tuna-with-mayo sandwiches.

recipe origin: Based (very loosely) on a recipe by Giada De Laurentiis

Filed under:   Sandwiches

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