Rachael Ray's Tuna Melt Sammie

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 (5 5/8 ounce) cans good quality tuna, drained
• 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
• 1/4 cup sun-dried tomato, thinly sliced
• 1/4 cup black olives, sliced
• 3 tablespoons capers, rinsed
• 1/4 cup flat leaf parsley, finely chopped
• 2 large shallots or 1 small red onion, finely chopped
• 1 cup baby arugula
• 1 large lemon
• olive oil, for liberal drizzling
• pepper
• 1/2 lb deli-sliced provolone cheese
• 1 loaf ciabatta, split lengthwise horizontally

Recipe

• 1 heat panini press or cast iron skillet for pressing sammy.
• 2 if using a skillet, you will need another heavy skillet to press with or a brick, wrapped in foil.
• 3 flake tuna in bowl. add chopped artichokes, sun-dried tomatoes, olives, capers, parsley, shallots and arugula.
• 4 dress with lemon juice and liberal drizzle of oil.
• 5 mix to combine salad thoroughly, season with pepper to taste.
• 6 arrange half of the cheese, overlapping the slices, on the bottom half of ciabatta.
• 7 top with salad in even layer then arrange remaining cheese and top with bread.
• 8 cut the loaf into 4 sections and press a few minutes to melt cheese and heat through.