Description
Spinach and artichokes meet the tuna melt with these easy, weeknight sandwiches.
Scale
Ingredients
- 2 cans (5 oz each) tuna, drained and flaked
- 1 can (14 oz) artichoke hearts, drained adn chopped
- 10 oz. frozen spinach, thawed and squeezed dry
- 1 1/2 lemons, juiced
- 1/2 red onion, finely chopped
- 2 ribs celery, chopped
- 1/4 cup extra virgin olive oil
- 1/4 cup chopped fresh parsley
- 3 tablespoons capers, drained
- 2 cloves garlic, grated or finely chopped
- pepper
- 6–8 ciabatta rolls
- 6–8 slices provolone cheese
- sliced tomatoes, for topping
Instructions
- Preheat the broiler.
- In a large bowl, combine the tuna, artichoke hearts, spinach, lemon juice, chopped red onion, chopped celery, extra virgin olive oil, chopped parsley, capers and garlic. Season with pepper.
- Split the ciabatta rolls. Place the bottom halves on a baking sheet and add the tuna mixture to the bread. Top with the cheese. Place the bread tops on the baking sheet. Place under the broiler until the cheese is melted and the tops are toasted.
- Top the sandwiches with the sliced tomato and the bread tops and serve.
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- slightly adapted from Every Day with Rachael Ray May 2012