Turkey Paisano Sandwiches with Fig-and-Black Olive Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
1. 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.
2. 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
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