Grilled Tuna with Salsa Verde Sandwich

I don't put many sandwich recipes here mostly because those are one of the few meals I can freestyle on my own, without a recipe. But I occasionally come across an exotic sandwich that uses ingredients that I wouldn't normally consider putting in a sandwich. This is one. It does not take too long to assemble, and the most important ingredient should be a high-quality tuna; make sure it is packed in olive oil (not water). Of course, this is from Fine Cooking.

Ingredients

• 1/2 cup packed fresh flat-leaf parsley leaves
  
• 1/4 cup plus 2 tsp. extra-virgin olive oil
  
• 2 Tbs. fresh lemon juice
  
• 1 Tbs. capers, drained and rinsed
  
• 1 small clove garlic, chopped
  
• Freshly ground black pepper
  
• 8 thin slices provolone (about 4 oz.)
  
• 4 4-inch squares focaccia (or substitute any soft roll), split in half
  
• 12 oz. tuna packed in olive oil, drained well

Instructions

1. Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)
2. While the press is heating, combine the parsley, 1/4 cup of the olive oil, lemon juice, capers, garlic, and a few grinds of pepper in a blender and blend until smooth.
3. Lay the cheese on the bottoms of the focaccia. Spoon the tuna over the cheese. Spread some of the salsa verde over the inside tops of the focaccia and put the tops on the sandwiches salsa verde side down. Brush both sides of the sandwiches with the remaining 2 tsp. oil.
4. Put the sandwiches on the press salsa verde side up, pull the top down, and cook until browned and crisp and the cheese is melted, 5 to 7 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

Serves 4. Eat at once.