Open-Faced Tuna Sandwiches with Arugula and Sweet-Pickle Mayonnaise

1. 1

   For the mayonnaise: In a small bowl, mix together the mayonnaise and sweet pickles until smooth.

2. 2

   For the sandwiches: Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

3. 3

   Season the tuna with salt and pepper.

4. 4

   Drizzle with the oil and sprinkle with the herbs de Provence.

5. 5

   Grill for 3 to 4 minutes on each side for medium-rare.

6. 6

   Place a slice of cheese on each piece of fish during the last minute of grilling.

7. 7

   Using a pastry brush, brush the bottom half of the bread with 1/4 cup of olive oil.

8. 8

   Cut into 4 pieces, each about 4-inches long and 3-inches wide.

9. 9

   Grill, cut side down, for 30 seconds to 1 minute until toasted and golden.

10. 10

    Spread the grilled bread with the sweet pickle mayonnaise.

11. 11

    Place a tuna steak on top.

12. 12

    Top with the arugula and drizzle with olive oil.

13. 13

    Season with salt and pepper, to taste, and serve.

14. 14

    Cook's Note: Make the leftover top half of the ciabatta into croutons by cutting into 1-inch pieces, drizzling with olive oil and baking for 10 to 12 minutes in a preheated 375 degree F oven.

15. 15

    Alternatively, tear the bread into small pieces, allow to dry, and blend in a food processor to make bread crumbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.