Thursday, September 24, 2009

Italian Tuna Melt

First of all, my Essentials of Dining Service class is going well. Today I was chosen to be the Maitre D on our first day of actual service. It was nice to be entrusted with that responsibility right off the bat. I think I did a great job keeping an eye on things, delegating work to the servers, greeting guests, and ensuring the overall smooth running of the dining room. I've been a server before so I'm not completely unfamiliar with the inner workings of the front of the house, but I'm sure that this class will shed a lot more light on everything!

In other news, I had recently entered a recipe contest at Mezzetta Foods for the best sandwich concept using some of their products. To make a long story short, I didn't win, but I honestly feel that I should have! Just look at that picture above and read the following recipe and tell me it doesn't sound amazing. When I made it at first, I thought to myself that it was one of the best sandwiches I'd ever had, let alone made. I'll stand by that statement. It's delicious, colorful (the colors of the Italian flag, no less), and easy to make. It can't get much better than this, folks :)

Italian Tuna Melt
Serves 4

3 (5-oz) cans tuna, drained
1/3 cup MEZZETTA Home Style Cured Pitted Olives, chopped
1 stalk celery, diced
1 tablespoon MEZZETTA Non-Pareil Capers, drained
2 tablespoons MEZZETTA Extra Virgin Olive Oil
3 tablespoons red wine vinegar
Dash of red chili flakes
Salt and pepper, to taste
1 1-lb loaf ciabatta bread, cut into four pieces and split
1/2 cup MEZZETTA Roasted Red Peppers, thinly sliced
1 tomato, thinly sliced
1 lb fresh mozzarella cheese, sliced

Put the drained tuna in a mixing bowl and add the chopped MEZZETTA Home Style Cured Pitted Olives, diced celery, MEZZETTA Non-Pareil Capers, MEZZETTA Extra Virgin Olive Oil, red wine vinegar, red chili flakes, salt and pepper, and mix to combine.

Preheat an electric Panini grill. Lay out the four bottom-halves of ciabatta bread, cut side up, and divide the tuna mixture between them. Top each with the red pepper strips, sliced tomatoes, and finally the fresh mozzarella cheese. Cover with the remaining ciabatta halves.

Once the Panini grill is hot, cook each sandwich for about 5-7 minutes or until bread is crusty and cheese has melted. Serve immediately.


Anonymous said...

what won the contest?

Victoria K. said...

It was a fig and onion sandwich. I love figs, but I think my sandwich is more approachable and easier to make :)

Mom said...

You should be the winner. I don't really care what those judges think, you are the winner in my book... This sandwich looks more than delicious...
Great job!

Victoria K. said...

Thanks, Mom! You're the best :)

Jessie said...

you did not win? that sucks! That sandwich is clearly a winner! it's a delicious sandwich with great tasting ingredients

Victoria K. said...

Thanks, Jessie! Maybe next time I'll take home the big prize. Until then I'll just enjoy my yummy sandwiches :) haha

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