Categories: Sandwiches

Ingredients

• 1 tablespoons reduced-fat mayonnaise
• 1 tablespoons nonfat plain yogurt
• 1 tablespoons shredded Parmesan cheese
• 1 tablespoons chopped fresh basil
• 1/2 teaspoon lemon juice
• Freshly ground pepper, to taste
• 4 slices whole-wheat bread
• 4 ounces thinly sliced reduced-sodium deli turkey
• 4 tomato slices
• 1 teaspoons canola oil

Directions

1. Have two 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.

3. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.

4. Heat 1 teaspoon oil in a large nonstick skillet over medium heat.

5. 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.

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