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Turkey and Tomato Panini

 

.
34

Yield

4

servings

Prep

8

min

Cook

5

min

Ready

20

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 21337% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 382mg 16%
Total Carbohydrate 9g 9%
Dietary Fiber 4g 16%
Sugars g
Protein 17g
Vitamin A 3% Vitamin C 2%
Calcium 10% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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