Turkey & Tomato Panini
Source of Recipe
Marla
List of Ingredients
Turkey & Tomato Panini
3 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
2 tablespoons shredded Parmesan cheese
2 tablespoons chopped fesh 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 oilRecipe
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.
Per serving
Calories 272 kcal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 36 g
Dietary Fiber 5 g
Fat 4 g
Saturated Fat 1 g
Monosaturated Fat -
Polysaturated Fat -
Protein 10 g
Potassium 118 mg
Sodium 680 mg
Iron -
Cholesterol 27 mg
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