Turkey & Tomato Panini
CATEGORIES
INGREDIENTS
  • Cooking Time: 3 to 5
  • 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
DIRECTIONS
  1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
  2. Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl.
  3. Spread about 2 teaspoons of the mixture on each slice of bread.
  4. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.
  5. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat.
  6. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans.
  7. Cook the panini until golden on one side, about 2 minutes.
  8. 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