2 tablespoons mayonnaise (I use low fat mayo)
4 teaspoons basil pesto
8 (1-ounce) thin slices sourdough bread (It really is best with sourdough!)
8 ounces sliced cooked turkey breast
2 ounces thinly sliced provolone cheese
8 (1/8-inch-thick) slices tomato
Combine mayonnaise and pesto in a small bowl. 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. At this point, you can spread the outside of the bread with butter, or just coat the outside of the bread with cooking spray if you want to cut down on the calories a bit. I have found that if the bread has nothing on the outside of it, the sandwiches are a bit dry and hard to eat.
Preheat panini grill or a large nonstick skillet to medium heat. Add sandwiches to pan. Cook until golden brown. Serve hot! Makes 4 sandwiches.