Rating: 4.75 stars
20 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 0
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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.

Carolyn Malcoun
Source: EatingWell Magazine, July/August 2007

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Recipe Summary test

total:
25 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Heat 1 teaspoon canola 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 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.

Nutrition Facts

314 calories; protein 22.1g; carbohydrates 37.2g; dietary fiber 4.6g; sugars 6.3g; fat 7.7g; saturated fat 0.9g; cholesterol 30.1mg; vitamin a iu 495.5IU; vitamin c 7mg; folate 9.8mcg; calcium 135.4mg; iron 2.8mg; magnesium 9mg; potassium 138.6mg; sodium 715.4mg; thiamin 0.1mg.
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