Tuna and Artichoke Salad on Kalamata Olive Bread with Provolone Cheese and Fresh Herb and Garlic Aioli

Ingredients

Albacore Tuna and Artichoke Salad:

• 2 cups drained canned tuna
• 2/3 cup chopped artichoke hearts
• 1/4 cup sliced roasted red peppers
• 2 teaspoon minced lemon zest
• 1 teaspoon dried oregano
• 1 tablespoon chopped parsley leaves
• Salt and pepper

Fresh Herb and Garlic Aioli:

• 3 egg yolks, plus 1 whole egg*
• 2 tablespoons Dijon mustard
• 2 tablespoons roasted garlic
• 1 lemon, juiced
• 2 cups olive oil
• 1 cup canola oil
• 1 tablespoon minced fresh sage leaves
• 1 1/2 teaspoons minced thyme leaves
• 1 1/2 teaspoons minced rosemary leaves
• Salt and pepper

Sandwich:

• 8 slices kalamata olive bread
• 1 small red onion, sliced
• 4 slices provolone

Directions

In a bowl, combine all ingredients for the salad. Keep refrigerated until ready to serve.

For the Aioli: In food processor combine first 5 ingredients. Turn on processor and slowly add the oils for emulsification. Add the herbs, and salt and pepper. This sauce is enough aioli for 10 sandwiches.

Spread aioli on 1 slice of bread. Top with tuna salad, sliced red onion, cheese, and the other slice of bread. Grill on panini press for 3 to 5 minutes.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.