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  • Artichoke and Tuna Panini with Garbanzo Bean Spread

Artichoke and Tuna Panini with Garbanzo Bean Spread

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Baby Shower

Photo: Artichoke and Tuna Panini with Garbanzo Bean Spread

TOTAL TIME: 20 min
Prep: 20 min
Inactive Prep: --
Cook: --
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

GARBANZO BEAN SPREAD:
  • 3 tablespoons lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
PANINI:
  • 1 cup pitted black olives, finely chopped
  • 2/3 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 (5 1/2-ounce) cans Italian tuna in olive oil, drained (recommended: Flot)
  • 1 (13 3/4-ounce) can quartered artichoke hearts, drained
  • 8 mini baguettes, sliced in 1/2 lengthwise
  • 2 cups arugula
  • Special equipment: Brown parchment paper for wrapping the sandwiches
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Directions

To make the Garbanzo Bean Spread: Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.

To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.

Lay out the sliced baguettes. Spread the Garbanzo Bean Spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the arugula and close the sandwich. Wrap 1 end of the sandwich in parchment paper to make it easier to eat. Place the sandwiches on a platter and serve.

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  • on October 13, 2011

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    Absolutely delicious! I generally don't eat garbanzo beans, but these hit the spot. I did not use cooked tuna, but raw ahi, because I'm hawai'ian. Spectacular sandwich!

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