Recipe courtesy of WheatFields Bakery and Cafe
Tuna and Artichoke Salad on Kalamata Olive Bread with Provolone Cheese and Fresh Herb and Garlic Aioli
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1862
- Total Fat
- 178
- Saturated Fat
- 26
- Carbohydrates
- 39
- Dietary Fiber
- 9
- Sugar
- 6
- Protein
- 36
- Cholesterol
- 197
- Sodium
- 1034
- Total: 30 min
- Prep: 25 min
- Cook: 5 min
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.