Tuna-and-Gruyere Panino

1. 1

   In a medium bowl, mix the mayonnaise with the 1 tablespoon of olive oil from the tuna, the lemon juice, Dijon mustard, celery, roasted garlic, parsley, capers and celery seeds.

2. 2

   Mix in the tuna and season with salt and pepper.

3. 3

   Spoon the tuna salad onto 4 slices of multigrain bread, top each one with 1 ounce of Gruyere and another slice of bread.

4. 4

   Toast the sandwiches in a panini press until theyre golden and the cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.