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

Prep Time: 25 Minutes

Cook Time: 5 Minutes

Ready In: 30 Minutes

Servings: 4

Ingredients:

2 cups drained canned tuna

2/3 cup chopped artichoke hearts

1/4 cup sliced roasted red peppers

2 teaspoon minced lemon zest

1 teaspoon dried oregano

1 tablespoon chopped parsley leaves

salt and pepper

3 egg yolks, plus 1 whole egg

2 tablespoons dijon mustard

2 tablespoons roasted garlic

1 lemon, juiced

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

8 slices kalamata olive bread

1 small red onion, sliced

4 slices provolone

Directions:

1. In a bowl, combine all ingredients for the salad. Keep refrigerated until ready to serve.
2. For the Aioli: In food processor combine first 5 ingredients. Turn on processor and slowly add the oils for emulsification. Add the herbs, and salt and pepper. This sauce is enough aioli for 10 sandwiches.
3. Spread aioli on 1 slice of bread. Top with tuna salad, sliced red onion, cheese, and the other slice of bread. Grill on panini press for 3 to 5 minutes.
4. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

By RecipeOfHealth.com