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Turkey Sandwich with Simple Fig-Onion Jam


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Turkey Sandwich with Simple Fig-Onion Jam


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Turkey Sandwich with Simple Fig-Onion Jam

Who says a turkey sandwich has to be boring? This fig-onion jam, ready in just 20 minutes, dresses up any sandwich. Mix things up by substituting chicken, sliced tofu or Brie in place of the turkey.


  • Ready Time : 0 min


2 Servings


  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 tablespoons fig preserves
  • 1 tablespoon balsamic vinegar
  • 4 slices whole wheat or multigrain bread
  • 6-8 ounce sliced cooked turkey breast
  • 2 cups arugula
  • 4 fresh figs, thinly sliced (optional)


Heat oil in a small saucepan over medium heat.  Add onion and saute, stirring occasionally, until browned, about 10 minutes.  Add the fig preserves and balsamic vinegar; turn heat to low and cook, stirring frequently, until onions turn a deep brown, 5-10 more minutes.  Remove pan from heat and let cool slightly.

Spoon fig-onion jam on two pieces of bread and layer turkey, arugula and fig slices, if using, on top.  Top each sandwich with remaining pieces of bread.  Slice in half before serving.  Store any remaining jam in an airtight container in the refrigerator for up to two weeks.

About Leah Koenig


Leah Koenig is a writer and author who's work has appeared in the New York Times Magazine, Saveur, Every Day with Rachael Ray, Gastronomica, Culinate, Food Arts, Hadassah Magazine and Lilith Magazine, and who contributes a monthly food and culture column to The Forward. Her first book, The Hadassah Everyday Cookbook, was published by Rizzoli in March, 2011. Prior to jumping into the freelance food writing world, Leah worked at Hazon for several years, where she managed their Jewish CSA program, organized the first Hazon Food Conference, and edited The Jew & The Carrot: Hazon's award-winning food blog. She lives in Brooklyn with her husband, musician Yoshie Fruchter. More info: LeahKoenig.com

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