Name: Tuna and White Bean Panini
Ingredients: 1 6-ounce can reduced salt chunk light tuna, drained; ½ of a 15-ounce can (about 3/4 cup) cannellini beans (white kidney beans), rinsed, drained, and lightly mashed; 3 tablespoons finely chopped red onion; 2 tablespoons light mayonnaise or salad dressing; 1 clove garlic, minced; 8 1/2-inch-thick slices country Italian bread or whole wheat bread; 2 medium tomatoes, thinly sliced; 1 cup lightly packed large fresh basil leaves; 2 ounces mozzarella, Havarti, or provolone cheese, very thinly sliced; Nonstick cooking spray

Ingredients

Units Scale

2 large ripe tomatoes, seeded and coarsely chopped (about 1 3/4 cups)
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon finely chopped fresh jalapeno pepper
1 tablespoon lime juice
1/8 teaspoon kosher salt
8 slices bacon or reduced-sodium turkey bacon
1/4 cup light mayonnaise or salad dressing
4 10-inch vegetable-flavor flour tortillas or flour tortillas
2 cups fresh baby spinach

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Instructions

For quick tomato salsa: In a medium bowl, combine tomatoes, red onion, cilantro, and jalapeno pepper. Stir in lime juice and kosher salt. Set aside.
Cook bacon according to package directions. Drain well on paper towels; cut bacon into large pieces.
To assemble sandwiches, spread mayonnaise over tortillas; top with spinach. Using a slotted spoon, spoon tomato salsa over spinach. Top with bacon. Roll up tortillas to enclose filling. Cut each tortilla in half.