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Turkey & Tomato Panini

Lunch Recipes
February 14, 2014
Carla Burns


  • 3 tablespoons reduced fat mayonnaise
  • 3 tablespoons nonfat plain yogurt
  • 2 tablespoons shredded parmeson cheese
  • 2 tablespoon chopped fresh basil
  • 1 teaspoon lemon juice
  • Freshly ground pepper to taste
  • 8 slices whole wheat bread
  • ounces thinly sliced reduced sodium deli turkey
  • 8 tomato slices
  • 2 teaspoons canola oil



  1. Have four 15-ounce  cans and a medium skillet(not non-stick) ready by the stove
  2. Combine  mayonnaise , yogurt, parmeson , basil , lemon juice, and pepper in a small bowl
  3. Spread about 2 teaspoons of the mixture on each slice of bread
  4. Divide turkey and tomato slice among 4 slice of  bread :  top with the remaining bread
  5. Heat 1 teaspoon canola oil in a large non-stick skillet over medium heat
  6. Place 2 panini  in the pan  and Place the medium skillet on the top Panini, then weight down with the cans
  7. Cook the Panini until golden on one side . about 2 minutes. Then then 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 minute more
  8. Repeat with another 1 teaspoon oil and the remaining Panini

Serves 4 

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