Smoked Turkey, Roasted Pepper and Baby Swiss Panini with Pesto Mayo

½ tablespoons light or regular mayonnaise 1 tablespoon prepared pesto 4 slices crusty country bread or artisan wheat bread (about 6 x 3½ x ½ inches) 2 teaspoons extra virgin olive oil or melted unsalted butter 4 ounces thinly sliced smoked turkey breast 1 roasted red pepper, well drained, cut into ½-inch strips 2 ounces very thinly sliced Baby Swiss cheese 2 ounces very thinly sliced red onion (optional)

Calories 480 (47% from fat) • carb. 39g • pro. 25g • fat 25g • sat. fat 8g • chol. 55mg • sod. 1410mg • calc. 357mg • fiber 2g

Preheat the Cuisinart® Griddler® Jr. in the closed position to medium while assembling panini. Combine mayonnaise and pesto. Lightly brush one side of each slice of bread with the olive oil/butter. Lay 2 slices of bread on the work surface, oiled side down. Spread lightly with pesto mayonnaise. Build the sandwiches in this order: smoked turkey, roasted peppers, cheese, and onion (if using), using equal amounts of each item on each sandwich. Top with the remaining sliced bread that has been spread lightly with the pesto mayonnaise, oiled side up. Arrange sandwiches evenly spaced on the bottom grill plate of the preheated Griddler® Jr. Close, applying light pressure to handle for about 30 seconds. Grill panini for 3 to 4 minutes. Cut in half on the diagonal; serve warm.