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Ingredients
- 2 (5-ounce) cans solid white albacore tuna in water, drained
- 1 celery rib, minced
- 2 tablespoons mayonnaise
- Coarse salt and freshly ground black pepper
- 4 tablespoons Dijon mustard
- 1/4 teaspoon Tapatío or other hot sauce
- 4 tablespoons (1/2 stick) butter, at room temperature
- 8 slices sourdough or other rustic white bread, sliced from a dense bakery loaf
- 8 thin slices red onion, separated into rings
- 1 medium-size ripe avocado, pitted, peeled, and sliced
- 2 tablespoons sliced pepperoncini*
- 2 plum tomatoes (such as Roma), thinly sliced and seeded
- 4 ounces pepper jack cheese, thinly sliced
View Full Recipe at Pannini Happy
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