Ingredients
- 1 can Cento Albacore Tuna Fish in Extra Virgin Olive Oil (5 oz), drained
- 6 Cento Marinated Mushrooms, quartered
- 1/2 cup Cento Quartered Artichoke Hearts, drained and coarsely chopped
- 1 tbsp Cento Parsley
- 1 cup Shredded Italian Cheese Blend
- 4 slices panini Italian Bread
- 2 tbsp Cento Imported Extra Virgin Olive Oil
Directions
In a bowl, combine tuna, mushrooms, artichoke hearts and 1 tbsp olive oil. Heat a medium-sized sauté pan, grill pan, or panini grill on medium; brush pan with oil to coat. Brush one side of bread lightly with oil. Divide tuna mixture in half and spoon onto bread slice. Lay carefully into the pan, topping mixture with ½ cup shredded cheese. Cover pan and cook until bread is toasted and golden brown, about 3 minutes. Top with other slice of bread, brushing additional olive oil, and carefully flip sandwich to uncooked side. Continue until second side of panini is golden brown, about 3 minutes. Repeat for second sandwich. Remove from heat and let rest before slicing in half. Makes 2 paninis.
