Tuna Melt Paninis

By Tonya_Speed

Per Serving: 730 Calories; 29g Fat; 52g Protein; 64g Carbohydrate; 4g Dietary Fiber; 54mg Cholesterol; 1904mg Sodium. Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat. Points: 16

Ingredients

• 2 (6-oz.) cans tuna packed in oil, drained and flaked
• 1 (14-oz.) can artichoke hearts, drained and chopped
• 1/4 cup loosely packed soft sun-dried tomatoes, thinly sliced
• 1/4 cup sliced Kalamata olives
• A handful of flat-leaf parsley, finely chopped
• 1 small red onion, finely chopped
• 1 cup baby arugula
• Juice of 1 large lemon
• Extra virgin olive oil for drizzling
• Freshly ground black pepper
• 1/2 pound deli sliced Provolone cheese
• 1 loaf Ciabatta bread, split lengthwise horizontally

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Preheat dual contact grill. In a large bowl, combine tuna, artichokes, sun-dried tomatoes, olives, parsley, onion and arugula; drizzle with lemon juice and liberally drizzle with olive oil; toss to combine thoroughly; season with pepper to taste. On the bottom half of the bread, arrange half of the cheese, overlapping the slices; top with salad in an even layer then with remaining cheese and top half of the bread. Cut the loaf into 4 sections and press in grill for a few minutes, until cheese has melted.