Rachael Ray'S Tuna Melt Sammie - cooking recipe

Ingredients

2 (5 5/8 ounce) cans good quality tuna, drained
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1/4 cup sun-dried tomato, thinly sliced
1/4 cup black olives, sliced
3 tablespoons capers, rinsed
1/4 cup flat leaf parsley, finely chopped
2 large shallots or 1 small red onion, finely chopped
1 cup baby arugula
1 large lemon
olive oil, for liberal drizzling
pepper
1/2 lb deli-sliced provolone cheese
1 loaf ciabatta, split lengthwise horizontally

Preparation

Heat panini press or cast iron skillet for pressing sammy.
If using a skillet, you will need another heavy skillet to press with or a brick, wrapped in foil.
Flake tuna in bowl. Add chopped artichokes, sun-dried tomatoes, olives, capers, parsley, shallots and arugula.
Dress with lemon juice and liberal drizzle of oil.
Mix to combine salad thoroughly, season with pepper to taste.
Arrange half of the cheese, overlapping the slices, on the bottom half of ciabatta.
Top with salad in even layer then arrange remaining cheese and top with bread.
Cut the loaf into 4 sections and press a few minutes to melt cheese and heat through.