Tuna salad sandwich with artichokes and manchego cheese on toasted whole wheat bread

Tuna, Artichoke and Manchego Panini

We turn tuna salad into a Mediterranean treat by adding artichokes and kalamata olives, then pressing it between slices of hearty 100% Whole Wheat Bread.

Total Time23


  • 8 slices Nature's Own 100% Whole Wheat Bread

  • 1 jar (12 ounces) quartered marinated artichoke hearts

  • 2 cans (6 ounces each) tuna, drained and flaked

  • 1/2 cup reduced-fat mayonnaise

  • 1/2 cup sliced kalamata olives

  • 8 ounces Manchego cheese, shredded

  • 3 plum tomatoes, sliced

  • olive oil


  • Strain artichokes, reserving 1 tablespoon of the marinade. Cut each artichoke quarter crosswise into halves.

  • Combine artichokes, tuna, mayonnaise, olives and reserved 1 tablespoon marinade in a medium bowl. Mix well.

  • Top each of 4 bread slices with 1/4 cup cheese. Top each with 1/4 of the tuna mixture.

  • Layer with tomato slices, the remaining cheese and bread slices, pressing sandwiches lightly.

  • Lightly brush outsides of sandwiches with oil.

  • Preheat panini grill according to manufacturer’s instructions.

  • Grill sandwiches 3 minutes or until browned and cheese is melted.