PANINI RECIPES (CONTINUED)

Tuna & Avocado Panini

8 (1/2-inch thick) slices peasants’ bread

2 - 4 tablespoons mayonnaise

2 - 4 tablespoons dijon mustard

4 - 8 cucumber slices, sliced lengthwise

4 - 8 slices red or sweet onion

1 (15-oz.) can white chunky tuna (drained and flaked) 2 large or 4 small avocados, sliced lengthwise

To create a golden finish when grilled, brush each slice of bread with olive oil, one side only. To build the panini, start with one slice of bread, olive oil side down.

In a small bowl, mix the mayonnaise and mustard together. Spread the mayo/mustard on the top, dry side of the bread. Layer with cucumber slices, tuna and avocado.

Top with the remaining bread, making sure that the olive oil side is facing up. Place assembled sandwiches on the Panini Maker. Lower top Grilling Plate onto the oiled bread, making sure it lies evenly on the panini. Cook until golden brown, approximately 3-4 minutes.

Makes 4 panini

Variations:

For a lighter fare, prepare tuna salad using light mayonnaise, plain yogurt, or light sour cream.

Spice up your tuna with 1/4 teaspoon cayenne pepper, 1/2 teaspoon ground cumin, or crushed black pepper to taste.

Use rye bread, whole wheat or 4 soft panini (Italian) buns.

Add cheese to make a Tuna Panini Melt: use 1/2 cup shredded cheddar, Swiss, colby or mozzarella.

Substitute salmon, chicken or ham salad.

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