2 (6oz.) cans albacore tuna, drain
1/4 cup finely diced red onion
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced basil
1/2 tsp. crushed red pepper
salt and pepper , to taste
2 tablespoons dill relish
4 ciabatta rolls, split
Dijon mustard and mayonnaise, for spreading
8 slices Swiss cheese
2 tablespoons butter
In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper, to taste.
Heat panini press. Spread cut sides of rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms . Close the sandwiches and spread the outsides of the rolls with butter.
Add sandwiches to press and cook until the cheese is melted and golden.