Turkey Paisano Sandwiches with Fig-and-Black Olive Vinaigrette

• 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

1. Combine preserves, vinegar, oil, mustard, garlic, olives, and a pinch of salt and pepper.
2. Spread onto top of split rolls.
3. Layer remaining ingredients onto bottom of rolls.

preserves, red wine vinegar, extravirgin olive oil, mustard, clove garlic, olives, sourdough, turkey breast, provolone, red bell peppers, tomato, red onion, shredded lettuce leaves

Taken from www.epicurious.com/recipes/food/views/turkey-paisano-sandwiches-with-fig-and-black-olive-vinaigrette-230308 (may not work)