Artichoke and Tuna Panini with Garbanzo Bean Spread

Name: Artichoke and Tuna Panini with Garbanzo Bean Spread
Yield: 8 servings
Ingredients: 1 (15 1/2-ounce) can garbanzo beans, drained and rinsed; 2 garlic cloves; 1/4 cup fresh mint leaves; 2 teaspoons grated lemon zest; 3 tablespoons freshly squeezed lemon juice; 3 tablespoons extra-virgin olive oil; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 cup pitted black olives, finely chopped; 2/3 cup extra-virgin olive oil; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 (5 1/2-ounce) cans Italian tuna in olive oil, drained; 1 (13 3/4-ounce) can quartered artichoke hearts, drained; 8 mini baguettes, halved lengthwise; 2 cups arugula

December 9, 2011

In Italy the term panini refers to any sandwich, whether warm or cold, pressed or not. What makes this different from your average tuna salad sandwich is the garbanzo bean spread; it lends a creamy, earthy flavor that’s a thousand times better than any mayonnaise-y sauce and keeps the tuna from tasting dry.

Recipe notes

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