Mixing purchased pesto with mayonnaise is an easy way to make a high-flavored spread. It’s the perfect addition to a grilled turkey-and-cheese sandwich. 

 
3 tablespoons fat-free mayonnaise 
2 teaspoons purchased pesto
4 slices whole wheat bread 
4 slices smoked deli turkey (3 oz.) 
2 slices part-skim mozzarella cheese (2 oz.)
6 tomato slices
1/2 cup fresh basil leaves or baby arugula
 
1 Whisk mayonnaise and pesto in small bowl; spread over bread. Arrange turkey over 2 slices bread; top with cheese, tomatoes, basil and remaining bread slices.
 
2 Heat large nonstick skillet or grill pan over medium heat until hot. Add sandwiches; weigh down with second heavy skillet. Place heavy object in top skillet, such as a filled tea kettle. Cook 4 minutes or until crisp and golden brown on both sides, turning once and reducing heat to medium-low after turning.* 
 
2 sandwiches
 
PER SANDWICH: 330 calories, 12.5 g total fat (4.5 g saturated fat), 23.5 g protein, 31 g carbohydrate, 40 mg cholesterol, 1145 mg sodium, 5 g fiber 
 
TIP *Sandwiches can also be cooked using a panini maker according to manufacturer’s directions.