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

　　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

　　14 g fat (4 g saturated fat)

　　46 g carbohydrates

　　34 g protein

　　4 g fiber

　　#### Nutritional analysis provided by Self