Turkey Provolone Panini

Debbie Martell November 6, 2009

Ingredients

• 3 tbsp reduced-fat mayonnaise
• 2 tbsp non-fat plain yogurt
• 2 tbsp shredded Parmesan cheese
• 2 tbsp fresh basil, chopped
• 1 tsp lemon juice
• ground pepper
• 8 slices whole wheat bread
• 24 oz thin, reduced-sodium deli turkey
• 1 large tomato
• 2 tsp canola oil
• 8 slices provolone cheese

Preparation

1. Chop 2 tablespoons of fresh basil.
2. Combine 2 tablespoons yogurt, 3 tablespoons mayonnaise, 2 tablespoons Parmesan cheese, 2 tablespoons chopped basil, 1 teaspoon lemon juice, and ground pepper in a small bowl.
3. Spread about 2 teaspoons of the mixture on each of 8 slices of bread.
4. Divide the turkey and tomato slices among 4 slices of bread; top with the remaining bread.
5. Heat 1 teaspoon canola oil in a large skillet over medium heat.
6. Place 2 panini in the skillet.
7. Place another skillet on top to weight down (or use a panini press in place of the skillet.)
8. Cook for 2 minutes per side.
9. Repeat until all panini sandwiches are done.

Tags: Cooking, Recipes, Food, Lunch

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