INGREDIENTS:
Bean spread:
1 (15 1/2-ounce) can garbanzo beans, drained
2 cloves garlic
1/4 cup fresh mint or dill
2 teaspoons lemon zest
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Panini:
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 tuna
1 (13 3/4-ounce) can quartered artichoke hearts, drained
1 long baguette, sliced into 6-8 pieces and cut in half
2 cups arugula or mizuna or other lettuce
DIRECTIONS:
To make the Garbanzo Bean Spread: Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.
To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.
Lay out the sliced baguettes. Spread the Garbanzo Bean Spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the arugula/lettuce and close the sandwich.
Source: adapted from http://www.cookingchanneltv.com/recipes/artichoke-and-tuna-panini-with-garbanzo-bean-spread.html
