Turkey Paisano Sandwiches With Fig-And-Black Olive Vinaigrette

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1 oz fig (or raspberry) preserves, slightly warmed

4 teaspoons red wine vinegar

4 teaspoons extra-virgin olive oil

1/3 teaspoon Dijon mustard

1 small clove garlic, peeled and minced

2 tablespoons 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

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