5 oz. can white Albacore tuna in water, drained and shredded
3 tbsp. mayonnaise
2 tbsp. chopped fresh celery
1/8 tsp. garlic powder
salt and pepper
Heat a panini press to medium-high heat.
In a medium mixing bowl combine the tuna fish, 2 tbsp. mayonnaise, fresh celery and garlic powder. Season with salt and pepper to taste. Mix thoroughly until all ingredients are combined.
Spread the remaining mayonnaise on one side of the two pieces of bread. Place two slices of cheese onto one of the slices of bread, mayo side down. Spread the tuna mixture evenly on top of the cheese. Top the tuna mixture with the remaining two slices of cheese. Place the remaining slice of bread on top, mayo side up.
Place the sandwich in the panini press, close the top and press down slightly. Cook on medium-high heat for 4-5 minutes, until the tuna is warm, the cheese is melted and the bread is golden brown. Remove from the heat, slice and serve.
In a blender or food processor, combine the basil, parsley, green onion, Parmesan cheese, pine nuts, lemon juice, and garlic. Season with salt and pepper to taste. Pulse for about 30 seconds and stream in the olive oil. Mix until combined.
Spread the butter onto one side of each of the slices of bread.
Spread about 2 tbsp. of the pesto onto the other side of one of the slices of bread. Top the pesto with the sliced pastrami, top with the cheese and then the other slice of bread, butter side up.
Place the sandwich on the panini press, cover and press down slightly. Cook on medium-high heat for 4-5 minutes, until the cheese is melted and the bread is golden brown. Remove from the heat, slice and serve.