Turkey and Tomato Panini

By Liv0831

Ingredients

• 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

Preparation

Step 1

1Have 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 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 weight 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.