Oregon Tuna Melts - cooking recipe

Ingredients

2 (6 ounce) cans albacore tuna
1/4 cup finely diced red onion
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced basil
1/2 teaspoon crushed red pepper flakes
salt & freshly ground black pepper
4 ciabatta rolls, split
Dijon mustard, for spreading
mayonnaise, for spreading
6 ounces swiss cheese or 6 ounces cheddar cheese, sliced in eight 1/4-inch-thick slices
16 slices kosher dill pickles, sliced lengthwise, 1/8-inch-thick
2 tablespoons unsalted butter, softened

Preparation

In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.
Heat a panini press or griddle. Spread the cut sides of the rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms and cover with the pickles.
Close the sandwiches and spread the outsides of the rolls with the butter.
Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes.
Cut the sandwiches in half and serve.