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

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

Recipe courtesy of WheatFields Bakery and Cafe

• Level: Easy
• Yield: Serves 4
• Nutritional Information per Serving (1 of 4 servings): Calories 1862, Total Fat 178 g, Saturated Fat 26 g, Carbohydrates 39 g, Dietary Fiber 9 g, Sugar 6 g, Protein 36 g, Cholesterol 197 mg, Sodium 1034 mg
• Total Time: 30 minutes
• Preparation Time: 25 minutes
• Cooking Time: 5 minutes

Ingredients

Albacore Tuna and Artichoke Salad:

• 2 cups canned tuna, drained
• 2/3 cup chopped artichoke hearts
• 1/4 cup sliced roasted red peppers
• 2 teaspoons minced lemon zest
• 1 teaspoon dried oregano
• 1 tablespoon chopped parsley leaves
• Salt and pepper to taste

Fresh Herb and Garlic Aioli:

• 3 egg yolks plus 1 whole egg*
• 2 tablespoons Dijon mustard
• 2 tablespoons roasted garlic
• Juice of 1 lemon
• 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 to taste

Sandwich Assembly:

• 8 slices kalamata olive bread
• 1 small red onion, sliced
• 4 slices provolone cheese

Instructions

1. In a bowl, combine the tuna, artichoke hearts, roasted red peppers, lemon zest, oregano, parsley, and salt and pepper; mix thoroughly and refrigerate until ready to use.
2. To make the aioli, place the egg yolks, whole egg, Dijon mustard, roasted garlic, and lemon juice in a food processor. With the motor running, slowly drizzle in the olive and canola oils until an emulsion forms. Stir in the sage, thyme, and rosemary, then season with salt and pepper. This amount makes enough aioli for about 10 sandwiches.
3. Spread a generous layer of aioli on one slice of kalamata olive bread. Add a portion of the tuna salad, top with sliced red onion and a slice of provolone, and close with another slice of bread. Grill the sandwich in a panini press for 35 minutes, until the bread is toasted and the cheese is melted.

Note: This recipe has been provided by culinary professionals and has not been specifically tested for home cooking.