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
- Have four 15-ounce cans (for weight) and a medium skillet (not non-stick) 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 slice among 4 slice of bread: top with the remaining bread
- Heat 1 teaspoon canola oil in a large non-stick skillet over medium heat
- Place 2 panini in the pan and place the medium skillet on the top panini, then weight down with the cans
- 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.
- Repeat with another 1 teaspoon oil and the remaining Paninis
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