ingredients

6 tablespoonsmayonnaise
2 8-ouncejars tuna packed in olive oil, drained, plus 1 tablespoon of the oil
1 tablespoonfresh lemon juicesee savings
1 teaspoonDijon mustard
1/4 cupfinely diced celerysee savings
6 mashed roasted garlic cloves
2 tablespoonschopped flat-leaf parsley
1 tablespoondrained capers
1/4 teaspooncelery seeds
Salt and freshly ground pepper
8 slicesmultigrain sandwich breadsee savings
4 ouncesthinly sliced Gruyere cheese
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directions
1. In a medium bowl, mix the mayonnaise with the 1 tablespoon of olive oil from the tuna, the lemon juice, Dijon mustard, celery, roasted garlic, parsley, capers, and celery seeds. Mix in the tuna and season with salt and pepper.
2. Spoon the tuna salad onto 4 slices of multigrain bread, top each one with 1 ounce of Gruyere and another slice of bread. Toast the sandwiches in a panini press until they're golden and the cheese is melted.