Nothing quite beats the taste of a cheese and tuna melt panini, with cheese oozing out of the side of the bread. They’re surprisingly easy to make at home and don’t need that many ingredients!
You can customise the recipe to suit you, using mozzerella if you like a slightly milder panini or spice things up a bit with spicy cheddar. If you like red onion or vine ripened tomatoes you could add those too or a little bit of fresh chopped red chilli.
As you can probably tell, I like putting chilli in just about everything but if you don’t like it just leave it out!
If you can’t get hold of any panini breads you can use things like either tortilla wraps, sour dough bread, ciabatta or just plain old sliced white bread!
I am a huge fan of mayonaise and love dipping the scorching hot paninni into a small pool of mayo. But you can have it how you like it, either with salad cream, or ketchup or just on its own or with salad.
A tin of no-need-to-drain tuna or a can of tuna, drained
A little mayonaise or salad cream to mix
Freshly ground black pepper
If using sliced white bread, you will need a little butter or margarine to butter the outside of the bread
Mozzerella, sliced or grated or sliced or grated cheddar, or Monterary Jack Cheese or Spicy cheddar
Tomato thinly sliced and/or Red Onion thinly sliced
Black olives , halved *optional
Mix the tuna with a little salad cream or mayonaise to taste
Grind in a little freshly ground black pepper
If using panini bread or ciabatta cut in half lengthways
If using sliced white bread butter the OUTSIDE of the bread
Pre-heat a panini press, George Foreman Grill, or large frying pan
Assemble the sandwich by putting the tuna, cheese, tomato, onion and olives if using onto the bread
Place on the panini press/grill/pan and cook until the outside is golden and the inside is piping hot
Serve with salad and either mayo, salad cream or ketchup to taste.