I love sandwiches and one of my favorite types are panini sandwiches.  All melty and gooey and crisp on the outside.  I’m drooling right now!  Seriously - not. even. joking.  The best part about panini sandwiches are you can throw just about anything in them and they come out tasting delicious!  I love the creamy sauce that goes with this sandwich and the tomato and turkey work so well together.  Feel free to substitute with other clean meats or even add in a bit of onion for extra flavor.

Ingredients:

  • 3 tbsp ‘clean’ mayonnaise (I like Spectrum brand Canola mayo)
  • 2 tbsp nonfat plain yogurt
  • 2 tbsp shredded Parmesan cheese
  • 1 tbsp basil
  • 1 tsp lemon juice
  • 8 slices ‘clean’ bread
  • 8 ounces ‘clean’ thinly sliced turkey (I use Applegate Farms brand but be careful as not all their meats are ‘clean’)
  • 8 tomato slices
  • 2 tsp ‘clean’ butter or olive oil to brush on the bread (optional)

Preparation:

  1. In a small bowl combine mayonnaise, yogurt, Parmesan, basil and lemon juice.  Mix well.
  2. Evenly divide the butter (or olive oil) among the 8 slices of bread and butter on one side only.  This is optional.  I did not use butter for my sandwiches.
  3. Spread about 2 tsp of the mayonnaise mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.
  4. Heat a large nonstick skillet (preferably a grill pan) over medium heat. Place 2 panini in the pan. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini and cook until the second side is golden, 1 to 3 minutes more. Repeat with the remaining panini.

Nutritional Info:

Makes 4 sandwiches.

Serving size 1 sandwich.

Nutrients per serving:  Calories: 302, Cal. from Fat: 91, Total Fat: 10g, Sat. Fat: .5g, Carbs: 31g, Fiber: 6g, Sugars: 1g, Protein: 21.5g, Sodium: 669.5mg, Chol: 32mg

Notes:

If you’re a mustard freak like me this sandwich is wonderful with a bit of Dijon mustard.  YUM!

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