Name: Turkey Paisano Sandwiches with Fig-and-Black Olive Vinaigrette
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

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.

Recipe notes

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