Artichoke and tuna panini with garbanzo bean spread

To be made on a Fish day during Lent OR you can make the Garbanzo bean spread during a regular weekend during Lent.

Ingredients

Garbanzo Bean Spread

• 1 (15 1/2-ounce) can garbanzo beans, drained
• 2 cloves garlic
• 1/4 cup fresh mint
• 2 teaspoons lemon zest
• 3 tablespoons lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Panini

• 1 cup pitted black olives, finely chopped
• 2/3 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 (5 1/2-ounce) cans tuna in olive oil, drained
• 1 (13 3/4-ounce) can quartered artichoke hearts, drained
• 8 mini baguettes, sliced in 1/2 lengthwise
• 2 cups arugula

OPTIONAL: Special equipment: Brown parchment paper for wrapping the sandwiches

Directions

To make 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.

To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.

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 arugula 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.