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Turkey & Tomato Panini
Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
Yield:  4 servings
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.
RECIPE 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
Turkey & Tomato Panini Recipe at Cooking.com
DIRECTIONS
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.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield: Yield:  4 servings
Calories: 272
Fat. Total: 4g
Protein: 10g
Carbohydrates, Total: 36g
Fat, Saturated: 1g
Fiber: 5g
Cholesterol: 27mg
Sodium: 680mg
% Cal. from Fat: 13%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Barbara, ND Reviewed: 09/18/2008
Close, but not quite.
Made these yesterday for 2 collegues and myself. They were good, but seemed to be lacking something. I used fresh basil and straight-from-the-garden tomatos, but didn't have enough flavor. We added a slice of swiss cheese which was a major improvement. The parmesan cheese alone didn't have enough "cheese" taste. Will make again using the swiss and perhaps some roasted red peppers.
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