Recipes Turkey & Tomato Panini (Entree)

Number of Servings
    • 3 tablespoons light 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



Have a cast iron skillet (or 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 oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the cast iron skillet (or cans and skillet) on top of the Panini.  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. 

Nutrition Information

286 calories; 6 g fat ( 1 g sat , 3 g mono ); 27 mg cholesterol; 36 g carbohydrates; 10 g protein; 5 g fiber; 681 mg sodium; 136 mg potassium.

Live It Tracker: 2-oz.-eq carbohydrates,  1 oz.-eq. meat