Turkey Provolone Panini
Serve with fruit cups!

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

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 to use as a press. Cook 3 minutes on each side or until golden brown.

Per Serving: 323 Calories; 7g Fat (20.6% calories from fat); 3g Saturated Fat; 25g Protein; 40g Carbohydrate; 4g Dietary Fiber; 44mg Cholesterol; 559mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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