Ingredients

• 3 tablespoons reduced fat mayonnaise
• 3 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
• ounces thinly sliced reduced-sodium deli turkey
• 8 tomato slices
• 2 teaspoons canola oil

Directions

1. Have four 15-ounce cans (for weight) and a medium skillet (not non-stick) ready by the stove 
2. Combine mayonnaise, yogurt, parmesan, basil, lemon juice, and pepper in a small bowl
3. Spread about 2 teaspoons of the mixture on each slice of bread
4. Divide turkey and tomato slice among 4 slice of  bread:  top with the remaining bread 
5. Heat 1 teaspoon canola oil in a large non-stick skillet over medium heat 
6. Place 2 panini  in the pan and place the medium skillet on the top panini, then weight down with the cans
7. Cook the panini until golden on one side, about 2 minutes.  Then then 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 minute more.
8. Repeat with another 1 teaspoon oil and the remaining Paninis