Toast the multigrain panini bread with a layer of butter and press a sandwich filled with the zesty lemon and herb turkey, melted cheese, and fresh tomato until the bread crisps and the filling warms through. It's a dinner that comes together in minutes from what you have.

Serves 2. 10 minutes, 8 at the stove.

About 410 calories a serving, 25 g protein, 33 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the tomato into 4 thin rounds and set aside. Divide the turkey between 2 slices of bread, then layer 1 cheese slice and 2 tomato rounds on each. Top with the remaining 2 bread slices.
2. Heat a 10-inch skillet or griddle over medium-high heat. Butter the outside of each panini on both sides, using about 1 teaspoon per sandwich, then sprinkle lightly with salt and pepper.
3. Set both panini on the hot griddle and place a second heavy skillet on top to weigh them down. Cook for 3 minutes until the bread turns golden and the cheese begins to melt.3 min
4. Flip the panini and press again with the skillet, then cook for another 2 minutes until the second side is golden and the cheese is melted through. Transfer to a plate and serve at once.2 min

Note Swap the cheese for a soft cheese like brie or a sharp cheddar if you prefer. Leftovers keep in an airtight container for one day; rewarm gently in a skillet. Serve with a simple green salad or pickle spear on the side to cut the richness.