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Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Recently, I've began to love and discover different panini and grilled cheese in my grill panini. I saw this recipe of Rachael Ray and I think it looks very yummy. Ingredients:
2 (6 ounce) cans tuna packed in oil, drained |
1/2 cup extra virgin olive oil, plus more for brushing |
1 lemon, rind of (grated peel of 1 lemon) |
1/2 lemon, juice of (juice of 1/2 lemon) |
1/2 cup red onion, finely chopped |
1 celery rib, finely chopped |
2 tablespoons sun-dried tomatoes, finely chopped |
salt and pepper |
8 slices country bread |
16 pepperoncini peppers, halved lenghtwise |
4 large eggs |
Directions:
1. Preheat a panini press. In a medium bowl, flake the tuna. Stir in 1/4 cup olive oil, the lemon peel, lemon juice, onion, celery and sun-dried tomatoes; season with salt and pepper.
2. Brush each slice of bread on one side with olive oil and place oiled side down on a work surface. Divide the tuna salad amond 4 slices, making a well in the center. Top the tuna salad with the pepperoncini.
3. In a small nonstick skillet, heat the remaining 1/4 cup olive oil over high heat. One at a time, fry the eggs just until the egg whites set, about 1 minute each. Set one egg sunny-side up on top of the tuna and pepperoncini, aligning the yolk with the well. Set the remaining bread slices in place, oiled side up.
4. Working in batches, grill the sandwiches in the panini press until the bread is crisp and golden, about 1 minute.
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