Turkey and Tomato Panini

• 3 tablespoons reduced-fat 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

1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
2. Combine mayonnaise, yogurt, Parmesan, 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 slices among 4 slices of bread; top with the remaining bread.
5. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat.
6. Place 2 panini in the pan.
7. Place the medium skillet on top of the panini, then weigh it down with the cans.
8. Cook the panini until golden on one side, about 2 minutes.
9. 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.
10. Repeat with another 1 teaspoon oil and the remaining panini.

mayonnaise, nonfat plain yogurt, parmesan cheese, fresh basil, lemon juice, freshly ground pepper, bread, deli turkey, tomato, canola oil

Taken from allrecipes.com/recipe/turkey-and-tomato-panini/ (may not work)