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
