Artichoke and Tuna Panini with Garbanzo Bean Spread
Giada's Kitchen, Giada De Laurentiis
Garbanzo Bean Spread:
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 (next time I would use less)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (5 1/2-ounce) cans Italian tuna in olive oil, drained (I used chunk light in water)
1 (13 3/4-ounce) can quartered artichoke hearts, drained
8 mini baguettes, halved lengthwise
2 cups arugula (I used baby spinach)
For the 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 and toss gently to mix.
Lay out the sliced baguettes. Spread both halves of the baguettes with the garbanzo bean spread. Spoon the tuna mixture onto the bottom half of each sandwich and top with the arugula. Close up the sandwiches. Wrap one end of each sandwich in parchment paper to make it easier to eat, if you like.