Tuna and Artichoke Salad on Kalamata Olive Bread with Provolone Cheese and Fresh Herb and Garlic Aioli

• 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

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

tuna, hearts, red peppers, lemon zest, oregano, parsley, salt, egg yolks, mustard, garlic, lemon, olive oil, canola oil, sage, thyme, rosemary, salt, olive bread, red onion, provolone

Taken from www.foodnetwork.com/recipes/tuna-artichoke-salad-kalamata-olive-bread-provolone-cheese-fresh-herb-garlic-aioli-recipe.html (may not work)