- 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
- calories 257
- caloriesfromfat 29 %
- fat 8.2 g
- satfat 2.9 g
- monofat 0.2 g
- polyfat 0.1 g
- protein 18.4 g
- carbohydrate 30.4 g
- fiber 4.1 g
- cholesterol 30 mg
- iron 2.4 mg
- sodium 1208 mg
- calcium 204 mg
How to Make It
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.
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.