Florentine Tuna Panini
Elevate your sandwich game with this irresistible Florentine Tuna Panini, a quick and wholesome recipe that’s perfect for lunch or a light dinner. Packed with a creamy tuna salad made from canned tuna, tangy Dijon mustard, and finely chopped sun-dried tomatoes, this panini gets a fresh twist with vibrant spinach leaves and melty provolone cheese. All of this goodness is nestled between slices of crusty ciabatta bread and grilled to perfection for a golden, crispy exterior. Brushed with a touch of olive oil and pressed until the cheese melts into gooey perfection, this panini strikes the perfect balance of bold flavors and delightful textures. Ready in under 20 minutes, this recipe offers a delicious, nutritious meal that’s as satisfying as it is easy to make. Ideal for anyone looking for a creative way to enjoy canned tuna, it’s a hearty sandwich that will keep you coming back for more!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 can (5 oz) Canned tuna (in water, drained)
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 cup Fresh spinach leaves
- 2 tablespoons Sun-dried tomatoes (finely chopped)
- 2 slices Provolone cheese slices
- 2 slices Ciabatta bread (or other crusty sandwich bread)
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a small bowl, combine the drained tuna, mayonnaise, Dijon mustard, salt, and black pepper. Mix until well combined.
Add the chopped sun-dried tomatoes to the tuna mixture and stir to evenly distribute.
Lay the ciabatta bread slices on a flat surface. Spread the tuna mixture evenly on one slice.
Top the tuna mixture with fresh spinach leaves and then lay the provolone cheese slices on top of the spinach.
Close the sandwich with the second slice of ciabatta bread.
Brush the outside of both slices of bread with olive oil to ensure a crispy golden exterior during cooking.
Preheat a panini press or a large skillet over medium heat.
Place the sandwich on the hot panini press or skillet. If using a skillet, press down on the sandwich with a heavy pan or spatula to flatten slightly.
Cook for 3–4 minutes on each side, or until the bread is golden brown and the cheese has melted. If using a panini press, cook for 5–8 minutes total.
Remove the panini from the heat and allow it to cool for 1–2 minutes before slicing in half and serving.
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1577 mg | 69% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.1 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 723 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
