Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Grilled Tuna and Provolone Sandwiches with Salsa Verde

Scott Phillips

Servings: 4

For this panini-style sandwich, steer clear of tuna packed in water; instead, choose good-quality tuna packed in olive oil.

Ingredients

  • 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
  • 1 anchovy fillet, rinsed and 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

Nutritional Information

      Calories (kcal) : 650
      Fat Calories (kcal): 350
      Fat (g): 39
      Saturated Fat (g): 13
      Polyunsaturated Fat (g): 4.5
      Monounsaturated Fat (g): 18
      Cholesterol (mg): 65
      Sodium (mg): 1250
      Carbohydrates (g): 34
      Fiber (g): 1
      Protein (g): 42

Preparation

  • 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, anchovy, 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.

The sandwiches go perfectly with a fragrant salad. Try Arugula and Fennel Salad with Orange and Fennel Seed Dressing and Toasted Hazelnuts.

Reviews

Rate or Review

Reviews

  • barbaraski234 | 01/05/2012

    This recipe was absolutely delicious! My whole family loved it! (And my boyfriend did too!) Wanna try this one too, http://www.gourmetrecipe.com/recipes/amish-sour-cream-cornbread...I'm barely sure you'll love this recipe!

  • eyetalian | 03/21/2009

    Well, I made this for a Friday night Lenten change of pace and with the first bite felt guilty as this was definitely not a sacrifice. The amount of tuna was a bit sparse and I will use extra the next time. I made the salsa the day before so it was really easy to put together the night I served it. Looking forward to this again this week!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks