Home Recipes Grilled Tuna and Provolone Sandwiches

Grilled Tuna and Provolone Sandwiches

by Erika Nicole Kendall

1/2 cup packed fresh flat-leaf parsley leaves
1/4 cup plus 2 tsp. extra-virgin olive oil
2 Tbs. fresh lemon juice
1 Tbs. capers, drained and rinsed
1 small clove garlic, chopped
Freshly ground black pepper
8 thin slices provolone (about 4 oz.)
4 4-inch squares focaccia (or substitute any soft roll), split in half
12 oz. tuna packed in olive oil, drained well

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, combine the parsley, 1/4 cup of the olive oil, lemon juice, capers, garlic and a few grinds of pepper in a blender and blend until smooth.

Lay the cheese on the bottoms of the focaccia. Spoon the tuna over the cheese. Spread some of the salsa verde over the inside tops of the focaccia and put the tops on the sandwiches salsa verde side down. Brush both sides of the sandwiches with the remaining 2 tsp. oil.

Put the sandwiches on the press salsa verde side up, pull the top down, and cook until browned and crisp and the cheese is melted, 5 to 7 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

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4 comments

LaKaye November 8, 2013 - 2:46 PM

This looks great! But, I’ve been trying to lay of of the bread in my efforts to lose weight. I haven’t been on your site long, so I’m not familiar with your viewpoint on bread and carbs. Did you take carbs into account when you tried the sandwich.

Erika Nicole Kendall November 8, 2013 - 7:46 PM

Of course, but I’m not a carb-o-phobic. Never have been. I like my bread, LOL.

If all else fails, most – if not all – sandwiches quickly turn into salads with a little bit of lettuce and a bowl.

Emanon November 10, 2013 - 9:32 AM

Hi diva I pray all is well and the pack/move is complete! Why Tuna in olive oil over water? and how do u purchase it can or pouch? Brand suggestions?
Thx

Erika Nicole Kendall November 11, 2013 - 10:32 AM

Because the flavor is better. I’m not someone who cuts dietary fat. I like fat. I eat it.

As far as can or pouch, either or. Just check the label.

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