Turkey Paisano Sandwiches with Fig-and-Black Olive Vinaigrette
4.6
(14)
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 ā both known to boost the immune system. The unusual addition of fig preserves gives the sandwich a Mediterranean flair.
Recipe information
Yield
Makes 4 servings
Ingredients
1 oz fig (or raspberry) preserves, slightly warmed
4 tsp red wine vinegar
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.
Nutrition Per Serving
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
