As I’ve said before, Sandwich Wednesday is a thing here at Glover Gardens. The Grill-Meister breaks out the panini maker for the midweek supper and delivers deliciousness between two slices of grill-marked bread. Read more about it here.
A recent delight was what he calls the TBLT, grilled tuna steaks nestled in a panini with the traditional BLT ingredients plus red onion and a spicy condiment. Oh yes, this was a wonderful winter Wednesday!
Since we are empty-nesters now, this recipe is for two; you can multiply it if you have a larger crowd. It saves time and is fun if you let everyone assemble their own. The Grill-Meister does that and I always have exactly the right amount of each accoutrement on my panini.
Tuna Steak BLT Panini for Two
- Two tuna steaks, at least 4 oz. each
- Your favorite spice mix (we use our Everything Rub or Zippy Southwest)
- Two tsp olive oil
- Four slices of sourdough or your other favorite panini bread
- Butter or olive oil
- A spicy condiment – your choice!
- Four slices of thick bacon, cooked the way you like (extra crispy for me!)
- One medium tomato, sliced
- Two more big leaves of romaine lettuce
- Salt and pepper
Gather all ingredients and prepare to assemble them for the paninis.
Pat the spice mix all over the tuna steaks. Preheat a nonstick pan on high heat with 2 tsp olive oil, then add the tuna steaks and cook for about 2 minutes per side. Remove from the pan and set aside. (You could also grill the tuna steaks; just be sure not to overcook them.)
Preheat a panini maker to medium. Spread the four pieces of bread with butter on one side or brush with olive oil and turn over. Spread your condiment of choice on the inside of the bread, then layer one side with the onion, bacon slices (2 each) and tuna steaks and top with the second slice of bread. Put the sandwiches on the panini maker, close the lid and cook until the bread is nicely toasted, about 7-10 minutes.
When the sandwiches are toasty and warm, with beautiful grill marks, remove from the panini maker. Open them up and add the tomatoes, then salt and freshly ground pepper, and then the romaine. Replace the top piece of bread and serve.
Note: you can steer the flavor profile of your panini with the condiment – we used Pain Train Green Salsa (from our local farmer’s market) the last time the Grill-Meister produced this scrumptious sandwich, but you could substitute a spicy mustard, a pepper jelly, an herb mayonnaise or some other wonderful condiment. Or just go whole hog and use soft, spreadable Boursin cheese – yum!
More Panini Intel
For more about Sandwich Wednesday and the Grill-Meister’s perfect paninis, and methods check out:
- Sandwich Wednesday: Steak and Fontina Panini
- Canadian Bacon, Provolone and Mushroom Panini
- Sandwich Wednesday: New Cookbook
- Hearty Ham & Sharp Cheddar Panini on Jalapeño-Cheese Bread
- Sandwich Wednesday: the Gift that Keeps on Giving
It’s a Family Thing
One of my beloved nieces has a panini maker now (a gift from the Grill-Meister and me), and sent me this photo of a recent success. I suspect I’ll be posting her delectable panini achievements and recipes as time goes by.
(Especially if y’all encourage her! Isn’t this photo enticing?)
Copyright 2018, Glover Gardens