Tuna and White Bean Panini

22 users rated this recipe an average rating of 3.0
  • Yields: 4 sandwiches
  • Prep: 20 mins
  • Grill: 6 mins per batch
Rate me!

Tuna and White Bean Panini
7.1 ounce package Albacore tuna (waterpack), drained and gently flaked
15 ounce can cannellini beans (white kidney), rinsed, drained, and slightly mashed
cup finely chopped red onion
cloves garlic, minced
cup mayonnaise
1/2-inch-thick slices country Italian or sourdough bread, or white or whole wheat sandwich bread
tablespoons butter, softened
medium tomatoes, thinly sliced
cup lightly packed large fresh basil leaves
ounces sliced Havarti, mozzarella, or provolone cheese
  1. In a medium bowl, stir together tuna, cannellini beans, red onion, and garlic. Stir in the mayonnaise. Set aside.
  2. Preheat an electric sandwich press, a covered indoor grill, a grill pan, or a skillet. To assemble sandwiches, spread one side of each bread slice with butter. Spread the plain sides of half of the bread slices with tuna mixture. Top tuna mixture with tomato slices, basil leaves, and cheese. Top with remaining bread slices, buttered sides up.
  3. Place sandwiches (half at a time, if necessary) in the sandwich press or indoor grill; cover and and cook about 6 minutes or until cheese melts and bread is toasted. (If using a grill pan or skillet, place sandwiches on grill pan. Weight sandwiches down and grill about 2 minutes or until bread is toasted. Turn sandwiches over, weight down, and grill until remaining side is toasted.) Makes 4 sandwiches.
Nutrition Facts (Tuna and White Bean Panini)
    Per serving:
  • 630 kcal cal.,
  • 33 g fat
  • (8 g sat. fat,
  • 8 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 93 mg chol.,
  • 1090 mg sodium,
  • 45 g carb.,
  • 8 g fiber,
  • 2 g sugar,
  • 43 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment: