has anyone made the no-tuna melt paninis on page 120?
i was planning on using soy curls and was wondering if i could just roughly chop up the re-hydrated soy curls by hand instead of using a food processor (admittedly, i'm lazy and if i can avoid yet another contraption to wash, i'm all for it) just didn't know if the few pulses in the food processor really does give the soy curls the flakiness of tuna.
I have made them and used the chickpea alternative so I'm not sure (never have worked with soy curls and am not sure if they're available in Canada). The recipe is pretty good though and I remember enjoying them when I made them. I don't have a panini press so I used my cast iron grill pan to flatten them and it worked well and formed a nice crust.