Turkey and Cheese Panini

Yield: 4 servings
Source: Cooking Light, May 2003
Comments: Deli quality - good lunch or lite dinner. Easy to prepare, too!

INGREDIENTS:

2 tablespoons fat-free mayonnaise
4 teaspoons basil pesto
8 (1-oz) thin slices sourdough bread
8 ounces sliced cooked turkey breast
2 ounces thinly sliced provolone
8 (1/8-in thick) slices tomato
cooking spray

INSTRUCTIONS:

  1. Combine mayonnaise and pesto, stirring well. Spread 1 tablespoon mayonnaise mixture on each of 4 bread slices; tope each slice with 2 ounces turkey, 1/2 ounce cheese, and 2 tomato slices. Top with remaining bread slices.
  2. Preheat grill pan or large notnstick skillet coated with cooking spray over medium heat. Add sandwiches to pan; top with another heavy skillet. Cook 3 minutes per side or until golden brown.

NUTRITIONAL INFO:

Healthy Units: 5 per serving
calories 257; fat 8.2 g; protein 18.4 g; carb 30.4 g; fiber 4.1 g

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