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.
|Prep Time:||25 minutes|
|Ready in:||25 minutes|
|Ease of Prep:||Easy|
|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|
- 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.
Health Advantages: low calorie, high fiber, low sat fat, low cholesterol, heart healthy, healthy weight.
|Servings Per Recipe: 4|
|Amount Per serving|
|Calories:||272 cal||Carbohydrate Servings:||2|
|Carbohydrates:||36 g||Dietary Fiber:||5 g||Cholesterol:||27 mg|
|Fat:||4 g||Sodium:||680 mg||Saturated Fat:||1 g|
|Protein:||10 g||Potassium:||118 mg||Monounsaturated Fat:||1 g|
|Nutrition Bonus:||Fiber (20% daily value), Calcium & Iron (15% dv).|
|Exchanges:||2 starch, 1 lean meat|