Turkey and Tomato Panini
. 34
Ingredients
| 3 | tablespoons |
mayonnaise, light
|
|
| 2 | tablespoons |
yogurt, non-fat
plain |
|
| 2 | tablespoons |
Parmesan cheese
|
|
| 2 | tablespoons |
basil
fresh and chopped |
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | x |
black pepper
freshly ground to taste |
* |
| 8 | slices |
whole wheat bread
|
|
| 8 | ounces |
deli turkey
thinly sliced reduced-sodium |
* |
| 8 | slices |
tomatoes
|
* |
| 2 | teaspoons |
canola oil
|
Directions
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.
Nutrition Facts
Serving Size 83g (2.9 oz)
