Categories: Sandwich, Turkey

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

Directions

1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.

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.

3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan.

4. 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.

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