Alex's Perfect Panini

So, I still had some leftover ciabatta bread and figured I would make us some grilled panini for lunch today.  Alex will eat just about anything...except for creamed corn, don't ask.  I looked in the refrigerator and had some proscuitto, cheese and vegetables put it all together and Alex's Perfect Panini was born!

• 2 slices Ciabatta bread
• 3-4 thin slices of Proscuitto
• 2-3 slices of Provolone or fresh Mozzarella cheese
• Arugula
• Sliced Tomato
• Sliced Red Onion
• Olive Oil
• Salt 
• Pepper
• Oregano
• Grill Pan

1. Heat Grill Pan on stovetop
2. Lightly drizzle some Olive Oil on both pieces of bread
3. Sprinkle bread with salt, pepper and oregano
4. Layer your sandwich as you like - some like cheese on the bread first, some the meat, others vegetable
5. I wiped my grill pan down with olive oil
6. Place finished sandwich on your grill pan - now if you have a panini maker you are GOLDEN - I do no.  So, I took a heavy saucepan and placed it right ontop of my sandwich - Presto!  Instant Panini Press!
7. Turn the panini over, put your saucepan on it to get grill marks on both sides
8. Serve with salad, chips, whatever

Tuna & Artichoke Panini

I own a few Giada De Laurentis cook books - most of which are signed thanks to my wonderful mother-in-law Marie who has spent many hours on line to have a face to face with Giada.  I love her recipes since they are so close to home and all so very simple. I was at the market today and saw the most gorgeous loaf of ciabbata bread.  It just looked so inviting! I had this Tuna Artichoke Panini recipe that I loved which is inspired by Giada's recipe (which you can find by clicking HERE)...mine doesn't use Olives since the husband isn't a fan.  Now, I haven't tried her actual version..but mine is pretty darn good!  You'll be surprised at how easy this is! This recipe serves 2...you may get 4 servings but we REALLY liked it :-)

• 1/2 Can Chick Peas, drained
• 2 Tbsp. Extra Virgin Olive Oil
• 1 Garlic Clove (more if you are a fan!)
• 1/2 tsp. Lemon zest
• 2 Tbsp. Mayonnaise
• 1 Can of Italian Tuna, such as Cento
• 1/2 Can Artichoke Hearts -or- 1/2 jar marinated artichoke hearts, chopped
• Arugula
• Plum Tomato, sliced and salted
• 1 Lemon
• Salt
• Pepper

1. In a small food processor combine chick peas, olive oil, garlic and lemon zest until smooth. If you find it to be too thick, add a little more olive oil
2. Add mayonnaise and blend until well blended
3. In a small bowl, combine tuna and artichokes - if you use tuna in water or canned artichoke hearts you may need to add a little olive oil to this so that it isn't too dry
4. Add juice of half of a lemon, salt and pepper to the tuna artichoke mixture
5. Cut yourself a nice piece of ciabbata bread and spread your chick pea mixture liberally on both sides
6. On one slice, place 3 slices of tomato and a few leaves of arugula 
7. Place a heaping spoonful of the tuna artichoke mixture on top of this, top with the other piece of bread and....ENJOY!!!

I served this with sliced tomato drizzled with a little olive oil and seasonings - such a light and refreshing meal!