Ingredients
Method
- Preheat the panini press. Let it fully heat before cooking so the bread crisps instead of steaming.
- Make the tuna salad. Drain the tuna aggressively (press out liquid). Add tuna to a bowl and mix in 3 tablespoon mayo. Stir in 1 teaspoon Dijon (optional), 1 tablespoon pickles/relish, and 1 teaspoon pickle juice or lemon (optional). Add 1 tablespoon celery, 1 tablespoon red onion, ¼ teaspoon garlic powder, and black pepper. Taste it. Add salt only if needed.
- Prep the bread. Spread a thin layer of butter or mayo on the outside of each slice of panini bread.
- Assemble (your exact build). For each sandwich:Place one slice of bread down (buttered side OUT).Spread half the tuna salad evenly.Optional tomato (pat dry first).Place 2 slices of Muenster side-by-side to cover the tuna.Close with the second slice of bread (buttered side OUT).
- Place one slice of bread down (buttered side OUT).
- Spread half the tuna salad evenly.
- Optional tomato (pat dry first).
- Place 2 slices of Muenster side-by-side to cover the tuna.
- Close with the second slice of bread (buttered side OUT).
- Press. Cook 4–6 minutes until the bread is deep golden and the cheese is fully melted.
- Rest, slice, serve. Rest 1 minute before cutting so the melt sets and doesn’t slide out.
Nutrition
Notes
Pro Tips:
Use chunk light tuna in oil, not albacore, because the smaller flakes distribute more evenly in the panini press and the oil adds richness that water-packed tuna lacks, creating better flavor penetration throughout each bite. After years of making these, I press the sandwich for exactly 90 seconds, then flip and press again—this double-press technique ensures both sides get equally crispy while preventing the filling from squirting out the sides. Mix your tuna salad with just enough mayo to bind, then add a tablespoon of cream cheese because it melts beautifully under heat and creates a creamy contrast to the crispy exterior without making things soggy. Always butter the outside of your bread, not just the panini press plates, because the butter creates an additional barrier that prevents the bread from absorbing moisture from the tuna while ensuring maximum golden browning.
Use chunk light tuna in oil, not albacore, because the smaller flakes distribute more evenly in the panini press and the oil adds richness that water-packed tuna lacks, creating better flavor penetration throughout each bite. After years of making these, I press the sandwich for exactly 90 seconds, then flip and press again—this double-press technique ensures both sides get equally crispy while preventing the filling from squirting out the sides. Mix your tuna salad with just enough mayo to bind, then add a tablespoon of cream cheese because it melts beautifully under heat and creates a creamy contrast to the crispy exterior without making things soggy. Always butter the outside of your bread, not just the panini press plates, because the butter creates an additional barrier that prevents the bread from absorbing moisture from the tuna while ensuring maximum golden browning.
