Did you know you can use tuna as opposed to sliced meat inside of a panini? This tuna salad panini is reminiscent of a classic tuna melt, incorporating fresh tomato and avocado slices in addition to the sharp compliment of cheddar cheese.

TIP: Put your cheese slices next to the bread. This way, the heat penetrates easily and melts the cheese thoroughly. Nothing like ooey, gooey, melty cheese on your hot sandwich!

TIP: If you’re looking for an excellent recipe for tuna salad, look no further than our own Best Tuna Salad You’ll Ever Eat!

Tuna Salad, Cheddar, Tomato, and Avocado Paninis

Crusty bread (I recommend French or Sourdough bread)
Tuna salad
Cheddar cheese, sliced
Fresh tomato, sliced
Fresh avocado, sliced
(OPTIONAL) Mayonnaise
Butter, room temperature

Preheat your skillet (or panini press) over medium heat.

Spread butter on the outsides of each piece of bread. Flip the bread over and spread a thin layer of mayonnaise on the insides of each piece of bread.

Build your sandwich on one side: sliced cheese, tuna salad, sliced tomatoes, sliced avocado, and a second layer of sliced cheese. Place the second piece of bread on top with the mayo on the inside and the butter on the outside.

If using a skillet:

Place the entire sandwich butter-side down in preheated skillet. Allow it to toast until the cheese is starting to get gooey and the bottom piece of bread is golden brown and crunchy. Carefully flip the sandwich over and toast the second piece of bread to golden brown, as well.

Once both sides are golden and crunchy and the cheese is melted, pull off the heat. Slice in half and serve immediately.

If using a panini press:

Once your panini press is fully preheated and ready, place the entire sandwich butter-side down and close the top. Allow it to toast until the cheese is starting to get gooey and both sides of bread are golden brown and crunchy. Watch it carefully to ensure it doesn’t burn.

Once it’s finished, remove the sandwich from the panini press. Slice in half and serve immediately.