Turkey Paisano Sandwiches with Fig-and-Black Olive Vinaigrette

Sunday lunch. From Lake Austin Spa Resort in Austin, Texas. Chef Terry Conlan calls this hearty sandwich "a two-fisted meal," and it's a healthful one, too: The fat is almost exclusively the good, monounsaturated kind (from olives and olive oil), and the peppers and tomatoes deliver vitamin C and beta-carotene — both known to boost the immune system. The unusual addition of fig preserves gives the sandwich a Mediterranean flair.

Preparing Time: -
Total Time: -
Served Person: Makes 4 servings

Sandwich Olive Tomato turkey No-Cook Low Fat Quick & Easy Fig Self

4 tsp red wine vinegar
1 oz fig (or raspberry) preserves, slightly warmed
4 tsp extra-virgin olive oil
1/3 tsp dijon mustard
1 small clove garlic, peeled and minced
2 tbsp finely chopped kalamata olives
4 sourdough (or whole-grain) rolls, split
8 oz smoked turkey breast, thinly sliced
4 oz lowfat provolone, thinly sliced
2 roasted red bell peppers, peeled, cut in half and seeded
8 thin slices tomato
8 thin slices red onion
2 1/2 cups shredded lettuce leaves

Preparation Combine preserves, vinegar, oil, mustard, garlic, olives, and a pinch of salt and pepper. Spread onto top of split rolls. Layer remaining ingredients onto bottom of rolls. Nutritional analysis per serving (with sourdough roll): 452 calories, 14 g fat (4 g saturated fat), 46 g carbohydrates, 34 g protein, 4 g fiber Nutritional analysis provided by Self

Turkey Paisano Sandwiches with Fig-and-Black Olive Vinaigrette

Ingredients

Nutrition facts