Approaching tuna-melt perfection, Tommy Habetz's sandwiches have the ideal tuna-to-cheese ratio. His smart idea: using balsamic vinaigrette in place of mayonnaise.

Squire Fox
Prep Time: 25 mins
Total Time: 25 mins
Servings: 4
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Ingredients
2 6-ounce cans albacore tuna 1/4 cup finely diced red onion1/4 cup extra-virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon minced basil 1/2 teaspoon crushed red pepper Salt and freshly ground pepper 4 ciabatta rolls, split Dijon mustard and mayonnaise, for spreading 8 1/4-inch-thick slices of Swiss or cheddar cheese (6 ounces)16 1/8-inch-thick lengthwise slices of kosher dill pickle 2 tablespoons unsalted butter, softened
Directions
1 In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.
2 Heat a panini press or griddle. Spread the cut sides of the rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms and cover with the pickles. Close the sandwiches and spread the outsides of the rolls with the butter.
3 Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.