Set four 15-ounce cans of any food and a medium
skillet by the stove.
Place the tuna in a medium bowl and flake with a
fork. Add the feta, artichokes, onion, olives,
capers, lemon juice and pepper; stir to combine.
Divide the tuna mixture among 4 slices of bread (a
generous 1/2 to 3/4 cup on each). Top with the
remaining bread.
In a large nonstick skillet over medium heat, heat
1 teaspoon of oil until just shimmering. Place 2
panini in the pan. Place the medium skillet on top
of the panini, then add the cans to that skillet
to weigh it down.
Cook the panini until golden on one side, about 2
minutes. Reduce the heat to medium-low, flip the
panini, replace the top skillet and cans, and cook
until the second side is golden, about 2 minutes
more.
Repeat with another 1 teaspoon oil and the
remaining panini. Serve immediately.
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