Recipe courtesy of WheatFields Bakery and Cafe

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

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  • Level: Easy
  • Total: 30 min
  • Prep: 25 min
  • Cook: 5 min
  • Yield: 4 servings
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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


8 slices kalamata olive bread

1 small red onion, sliced

4 slices provolone


  1. In a bowl, combine all ingredients for the salad. Keep refrigerated until ready to serve.
  2. 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.
  3. 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.