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.
nonfat plain yogurt
shredded Parmesan cheese
chopped fresh basil
Freshly ground pepper, to taste
thinly sliced reduced-sodium deli turkey
Have four 15-ounce cans and a medium skillet
(not nonstick) 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 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.
Calories 272, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 27 mg, Sodium 680 mg, Carbohydrate 36 g, Fiber 5 g, Protein 10 g, Potassium 118 mg. Daily Values: Calcium 15%, Iron 15%. Exchanges: Starch 2,Lean Meat 1.
Percent Daily Values are based on a 2,000 calorie diet