Italian Style Tuna And Cheese Panini

4 ciabatta rolls, sliced in half
4 ounces semi-soft cheese, sliced into 4 even pieces (fontina, meunster, Monterrey Jack, bel paese)
8 ounces canned tuna, drained
8 black olives, pitted, chopped
1 Tbsp chopped Italian parsley
1 Tbsp capers, drained
1 lemon, juiced
pinch red pepper flakes
12 thin slices fresh tomato
2 cups arugula
olive oil
salt and pepper

Lay the sliced rolls open on a work surface.  Place one slice of cheese on bottom half of each roll.

In a bowl, mix together the tuna, olives, parsley, capers, lemon, and red pepper flakes until well blended, then spoon this mixture evenly over the cheese on the rolls.

Now place 3 slices of tomatoes on each of the sandwiches, then top with even amounts of arugula. Drizzle a little olive oil over the arugula, then sprinkle lightly with salt and black pepper.

Heat panini maker or skillet and grill this sandwich until both sides are golden brown.

You may also eat this sandwich without grilling it.