Turkey and Cheese Panini

In Italian, "panini" means small bread and refers to a pressed sandwich. Using a grill skillet gives the sandwich appetizing grill marks, but the recipe works just as well in a regular nonstick skillet. If you don't have provolone cheese, you can use mozzarella.

Yield: 4 servings (serving size: 1 sandwich)

Ingredients

• 2  tablespoons  fat-free mayonnaise
• 4  teaspoons  basil pesto
• 8  (1-ounce) thin slices sourdough bread
• 8  ounces  sliced cooked turkey breast
• 2  ounces  thinly sliced provolone cheese
• 8  (1/8-inch-thick) slices tomato
• Cooking spray

Preparation

Combine mayonnaise and pesto, stirring well. Spread 1 tablespoon mayonnaise mixture on each of 4 bread slices; top each slice with 2 ounces turkey, 1/2 ounce cheese, and 2 tomato slices. Top with remaining bread slices.

Preheat grill pan or large nonstick skillet coated with cooking spray over medium heat. Add sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden brown.

Nutritional Information

Calories:

257 (29% from fat)

Fat:

8.2g (sat 2.9g,mono 0.2g,poly 0.1g)

Protein:

18.4g

Carbohydrate:

30.4g

Fiber:

4.1g

Cholesterol:

30mg

Iron:

2.4mg

Sodium:

1208mg

Calcium:

204mg