Have four 15-ounce cans and a medium skillet (not nonstick) ready
by the stove.
Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and
pepper in a small bowl. Spread about 2 teaspoons of the mixture on
each slice of bread. Divide turkey and tomato slices among 4 slices
of bread; top with the remaining bread.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
Place 2 panini in the pan. Place the medium skillet on top of the
panini, then weight it down with the cans. Cook the panini until
golden on one side, about 2 minutes. 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. Repeat with
another 1 teaspoon oil and the remaining panini.
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