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Turkey & Tomato Panini

July/August 2007

Your rating: None Average: 4.3 (226 votes)

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.



READER'S COMMENT:
"great "
Turkey & Tomato Panini

Makes: 4 servings

Active Time:

Total Time:

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

Preparation

  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 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 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. Repeat with another 1 teaspoon oil and the remaining panini.

Nutrition

Per serving: 286 calories; 6 g fat (1 g sat, 3 g mono); 27 mg cholesterol; 36 g carbohydrates; 10 g protein; 5 g fiber; 681 mg sodium; 136 mg potassium.

Nutrition Bonus: Fiber (20% daily value), Calcium & Iron (15% dv)

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 lean meat


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