turkey and tomato panini

Ingredients

• Servings: 4
• 3 tablespoons reduced-fat mayonnaise
• 2 tablespoons nonfat plain yogurt
• 2 tablespoons shredded parmesan cheese
• 2 tablespoons chopped fresh basil
• 1 teaspoon lemon juice
• freshly ground pepper to taste
• 8 slices whole-wheat bread
• 8 ounces thinly sliced reduced-sodium deli turkey
• 8 tomato slices
• 2 teaspoons canola oil

Recipe

Cook Time: 25 mins Ready Time: 25 mins


• have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
• combine mayonnaise, yogurt, parmesan, basil, lemon juice and pepper in a small bowl. spread about 2 teaspoons of the mixture on each slice of bread. divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.
• heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. place 2 panini in the pan. place the medium skillet on top of the panini, then weigh it down with the cans. cook the panini until golden on one side, about 2 minutes. reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. repeat with another 1 teaspoon oil and the remaining panini.