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Turkey & Tomato Panini
A creamy spread full of Parmesan and fresh basil cozies up to turkey and summer-ripe tomato slices for a savory hot sandwich that will quickly become a go-to mealtime solution.
Carolyn Malcoun
Used by permission. (c) Eating Well, Inc.
Ingredients
| 3 tablespoons reduced-fat mayonnaise | Freshly ground pepper, to taste | |
| 2 tablespoons nonfat plain yogurt | 8 slices whole-wheat bread | |
| 2 tablespoons shredded Parmesan cheese | 8 ounces thinly sliced reduced-sodium deli turkey | |
| 2 tablespoons chopped fresh basil | 8 tomato slices | |
| 1 teaspoon lemon juice | 2 teaspoons canola oil |
directions
Prep:
25 min
Total:
30 min (Quick)
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1
Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
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2
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.
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3
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.
nutritional information
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