Recipe from Food & Wine
Rob Evans of Duckfat in Portland, ME, gets his specially made bread from the Standard Baking Company, but he also recommends using focaccia and ciabatta.
Wendell T. Webber
Prep Time: 30 mins
Total Time: 30 mins
6 tablespoonsmayonnaisesee savings
2 8-ouncejars tuna packed in olive oil, drained, plus 1 tablespoon of the oilsee savings
1 tablespoonfresh lemon juicesee savings
1 teaspoonDijon mustardsee savings
1/4 cupfinely diced celerysee savings
6mashed roasted garlic clovessee savings
2 tablespoonschopped flat-leaf parsleysee savings
1 tablespoondrained caperssee savings
1/4 teaspooncelery seedssee savings
Salt and freshly ground peppersee savings
8 slicesmultigrain sandwich breadsee savings
4 ouncesthinly sliced Gruyere cheesesee savings
In a medium bowl, mix the mayonnaise with the 1 tablespoon of olive oil from the tuna, the lemon juice, Dijon mustard, celery, roasted garlic, parsley, capers, and celery seeds. Mix in the tuna and season with salt and pepper.
Spoon the tuna salad onto 4 slices of multigrain bread, top each one with 1 ounce of Gruyere and another slice of bread. Toast the sandwiches in a panini press until they're golden and the cheese is melted.