Tuna and Gruyere Panini
Elevate your sandwich game with this irresistible Tuna and Gruyere Panini! This quick and satisfying recipe combines tender, flaky tuna mixed with creamy mayo, zesty Dijon mustard, and fresh parsley, all enhanced by a squeeze of fresh lemon juice. A hint of capers adds a briny twist, while shredded Gruyere cheese melts beautifully over the filling, creating a rich, gooey center. Sandwiched between buttery, crispy ciabatta rolls, this panini is toasted to perfection on a hot grill or panini press. Perfect for a gourmet lunch or casual dinner, this recipe comes together in under 20 minutes and serves two. Whether you’re craving comfort or sophistication, this artisanal panini delivers both.
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Recipe Information
Ingredients
- 2 cups Tuna (canned, drained)
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Capers (optional, drained)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 cup Gruyere cheese (shredded)
- 2 Ciabatta rolls (or your choice of bread)
- 2 tablespoons Butter (softened)
- 0.25 teaspoon Kosher salt
- 0.25 teaspoon Black pepper (freshly ground)
Instructions
In a medium mixing bowl, combine the tuna, mayonnaise, Dijon mustard, capers (if using), parsley, lemon juice, salt, and pepper. Mix thoroughly until well combined.
Cut the ciabatta rolls in half lengthwise. If the bread is too thick, you can scoop out some of the interior to create more space for the filling.
Spread the tuna mixture evenly onto the bottom halves of the rolls.
Sprinkle an even layer of shredded Gruyere cheese over the tuna mixture.
Close the sandwiches with the top halves of the rolls and gently press down to compact them slightly.
Butter the outside of each sandwich evenly, spreading a thin layer on both the top and bottom.
Preheat a panini press, grill pan, or skillet over medium heat.
Place the sandwiches onto the preheated surface and press down gently with the lid of the panini press or a heavy object (such as a cast iron skillet) if using a flat pan.
Cook for 3-4 minutes on each side, or until the bread is golden brown and crispy and the cheese is melted.
Remove the panini from the heat, let them rest for a minute or two, then slice in half and serve warm.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 3274 mg | 142% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 2.3 g | ||
| Protein | 171.0 g | 342% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 1126 mg | 87% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1648 mg | 35% | |
*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.
