Crispy on the outside, creamy and melty on the inside, this tuna and cheese panini is the breakfast sandwich that means business. Rye ciabatta gets stuffed with a savory tuna filling, plenty of cheese and a tangy pickled cucumber crunch, then pressed until golden. It tastes like a café lunch but comes together in about 10 minutes — pair it with our vegetable frittata for a slow weekend morning, or keep things quick with our banana pancakes. For more sandwich inspiration, browse the sandwich recipes at Allrecipes.
Ingredients
- 170 g (1) rye ciabatta
- 2 eggs
- 130 g (1 small can) canned tuna
- 60 g (1/4 cup) cream cheese (60%)
- 80 g (3 oz) light hard cheese (35%)
- 1 pickled cucumber
- green onion
Instructions
- Mix the tuna with the chopped boiled eggs, cream cheese, and sliced green onion.
- Grate the hard cheese finely.
- Split the ciabatta lengthwise. On one half, layer some grated cheese, spread the tuna filling evenly, and top with the remaining cheese; close with the other half.
- Pan-fry on low heat or bake for 10 minutes until golden and crisp.
Tips
Drain the tuna well so the filling stays creamy instead of soggy. Press the panini gently with a spatula for an extra-crisp crust, and grate the cheese finely so it melts evenly through the filling.
Nutrition (per 100 g): 210.3 kcal, protein 10.5 g, fat 4.5 g, carbs 2.2 g.