TURKEY & TOMATO PANINI

By BobD

Ingredients

• 4 SERVINGS
• A creamy spread full of Parmesan and fresh basil cozies up to turkey and summer-ripe tomato slices for a savory hot sandwich.
• 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

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

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.