Ingredients

• 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

Directions

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