Here’s a fresh idea for leftover turkey – a healthy next-day lunch that won’t bust the diet. “Panini” means “small bread” in Italian, and refers to a pressed sandwich. You can use a grill skillet to give sandwiches those appetizing grill marks, but the recipe works just as well in a regular nonstick skillet. If you don’t have provolone cheese, use mozzarella.
1. Combine mayonnaise and pesto in a small bowl. 2. Spread 1 tablespoon mayonnaise mixture on each of 4 bread slices 3. Top each slice with 2 ounces turkey, ½ ounce cheese, and 2 tomato slices. 4. Top with remaining bread slices. 5. Preheat grill pan or large nonstick skillet coated with cooking spray over medium heat. Add sandwiches to pan; top with another heavy skillet. 6. Cook 3 minutes on each side or until golden brown.