Artichoke and tuna panini with garbanzo bean spread

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Ingredients

  • For the garbanzo bean spread:

  • 440g tinned chickpeas (chick peas), drained
  • 2 cloves garlic
  • 15g fresh mint
  • 5g lemon zest
  • 3 tbsp lemon juice
  • 3 tbsp extra-virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper

  • For the panini:

  • 150g pitted black olives, finely chopped
  • 170ml extra-virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 tins Italian tuna in olive oil, drained
  • 390g tinned quartered artichoke hearts, drained
  • 8 mini baguettes, sliced in half lengthways
  • 40g rocket
  • Special equipment: Brown parchment paper for wrapping the sandwiches

Use imperial measurements

Method

How to make Artichoke and tuna panini with garbanzo bean spread

1) For the garbanzo bean spread: Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.

2) For the panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.

3) Lay out the sliced baguettes. Spread the garbanzo bean spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the rocket and close the sandwich. Wrap 1 end of the sandwich in parchment paper to make it easier to eat. place the sandwiches on a platter and serve.

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