Ingredients
- 3 tbsp reduced-fat mayonnaise
- 2 tbsp nonfat plain yogurt
- 2 tbsp shredded parmesan cheese
- 1 tsp lemon juice
- Freshly ground pepper to taste
- 8 slices whole-wheat breat
- 8 oz thinly sliced reduced-sodium deli turkey
- 8 tomato slices
- 2 tsp canola oil
Preparation
Step 1
1. Have four 15-oz cans and a medium skillet (not nonstick) ready by the stove.
2. Combine mayonnaise, yogurt, parmesan, lemon juice and pepper in a small bowl. Spread about 2 tsp of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with remaining bread.
3. Heat 1 tsp 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 brown on one side, about 2 minutes. Redue 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 tsp oil and the remaining Panini.