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Turkey and Tomato Panini

Rated as 4.38 out of 5 Stars

"Turn a plain sandwich dinner into something special by preparing it panini-style (which doesn't, by the way, require a fancy panini maker)."
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25 m servings 279 cals
Original recipe yields 4 servings


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  • Cook

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  1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
  2. 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.
  3. Heat 1 teaspoon canola 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 weigh 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.


  • By © Meredith Corporation. All rights reserved. Used with permission.

Nutrition Facts

Per Serving: 279 calories; 9.7 g fat; 26.9 g carbohydrates; 22.1 g protein; 31 mg cholesterol; 673 mg sodium. Full nutrition

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Read all reviews 4
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Hahaha! Other reviewers..... the cans are simply for weight. You use them as weights on the top of your sandwich as you are cooking it. My goodness! Read to understand before making a comment.

Yum!! I didn't mess with "panini press" but made like a grilled cheese. I used real mayo and sour cream in place of yogurt (didn't have any), added a slice of Havarti cheese. Flavors are won...

The four cans are to be used for weighing down the second don't use them for anything else.

Cooks up golden brown over med-low heat everytime