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.
- 2 ServingsServings
- 2 tablespoon olive oil
- 1 onion, thinly sliced
- 2 tablespoon fig preserves
- 1 tablespoon balsamic vinegar
- 4 slices whole wheat or multigrain bread
- 6-8 ounce sliced cooked turkey breast
- 2 cup 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.