Ingredients

• 2 cups drained canned tuna
• 2/3 cup chopped artichoke hearts
• 1/4 cup sliced roasted red peppers
• 2 teaspoon minced lemon zest
• 1 teaspoon dried oregano
• 1 tablespoon chopped parsley leaves
• Salt and pepper
• 3 egg yolks,
• plus 1 whole egg*
• 2 tablespoons Dijon mustard
• 2 tablespoons roasted garlic
• 1 lemon, juiced
• 2 cups olive oil
• 1 cup canola oil
• 1 tablespoon minced fresh sage leaves
• 1 1/2 teaspoons minced thyme leaves
• 1 1/2 teaspoons minced rosemary leaves
• Salt and pepper
• 8 slices kalamata olive bread
• 1 small red onion, sliced
• 4 slices provolone

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Instructions

1. In a bowl, combine all ingredients for the salad. Keep refrigerated until ready to serve.
2. For the Aioli: In food processor combine first 5 ingredients. Turn on processor and slowly add the oils for emulsification. Add the herbs, and salt and pepper. This sauce is enough aioli for 10 sandwiches.
3. Spread aioli on 1 slice of bread. Top with tuna salad, sliced red onion, cheese, and the other slice of bread. Grill on panini press for 3 to 5 minutes.