This hot turkey sandwich recipe features making jam with brown sugar and sweet Sun-Maid Calimyrna Figs (though you can also use Blue Ribbon Orchard Choice Golden Figs too). These golden figs meld perfectly with the fruity notes of black pepper and balances out the tang from the mustard. It’s easy making jam with brown sugar and this Calimyrna Fig jam would be perfect on a cheese board, on crackers for an easy appetizer or spread on toast with ricotta. If you don’t have a panini press, this sandwich can be made on a skillet, the same way you’d make a grilled cheese, using a spatula to press down on the sandwich to help melt the cheese. Any way you slice it this hot turkey sandwich recipe is destined to hit your panini press often!
Hot Turkey Sandwich Recipe with Black Pepper California Fig Jam
Main Course, sandwiches
1(6 oz) bagSun-Maid California Calimyrna Figs
1/3cuplightly packed light brown sugar
1/4teaspooncracked black pepper
Pinch of salt
2cupsshredded mozzarella cheese
3/4poundsliced turkey, chicken, or ham
Make the jam: add the figs, water, sugar, pepper, and salt into a small saucepan. Bring the mixture to a simmer over medium low. Cover and cook for 10 minutes, then remove from heat. Uncover, and let sit for 5 minutes before processing in a food processor or blender until a chunky jam/chutney mixture starts to form.
Make the paninis: spread a thin layer of the fig jam on 4 slices of bread followed by about 1/4 cup of cheese, 1/2 cup of the baby arugula, a quarter of the sliced meat and then another 1/4 cup of the cheese. Spread a thin layer of mayonnaise and mustard on the other 4 slices of bread. Then, top the sandwiches with those pieces of bread, buttering the tops of the bread. Place buttered side down in a panini press and butter the other side. Press according to the directions on the panini press (I pressed mine for about 4 1/2 minutes).
Let’s talk for a moment about our favorite ways to say sayonara to the year that was and to welcome the New Year. Something bubbly is always a good idea and this year instead of focusing on a lavish sit-down dinner, we are all about delightful bites and planning out a charcuterie board menu, brimming with different cheeses too. A charcuterie, antipasti, or cheese board are the perfect kind of things to pull together to snack on if you’re staying in and playing board games or if you’re hosting a dressy gathering and need something easy that’s also easy on the eyes! That’s where this bacon jam appetizer particularly shines.
Once we tasted Nueske’s Applewood Smoked Bacon, we knew that it would make sweet music cooked down with our Blue Ribbon Orchard Choice or Sun-Maid California Mission Dried Figs and we were right! This fig bacon jam is kind of addictive in the best possible way. Sure, you could eat the bacon jam appetizer as part of a starter or you could add it as a condiment on a sandwich (a sharp cheddar grilled cheese would be amazing!), but back to the charcuterie board menu. Curl a few slices of ham and turkey to tile on the board. Add crackers. Some different kinds of salami and figgy bacon jam and you are done.
If you’ve never made a bacon jam before, they typically cook low and slow for hours to ensure the onion and bacon are soft and jammy. We wanted to flip that script and save time using our electric pressure cooker—it takes around 40 minutes of mostly passive time for jam. Did we mention this fig bacon jam would make an incredible edible gift too? We found the recipe below easily tucks into 3 half pint glass jars. Store the bacon jam in the refrigerator where it will keep for 2 to 4 weeks or you can freeze it for longer storage.
10 ouncesBlue Ribbon Orchard Choice or Sun-Maid California Mission Figs, stemmed and chopped
2 1/4teaspoonskosher salt
Place the chopped bacon into the pot of your electric pressure cooker. Cook and stir for 5 minutes using the Saute feature, as it begins to release grease and cook a bit. Stir in the shallots, California Figs, salt, and pepper. Saute for an additional 3 minutes, stirring to combine.
Cover and set the release valve to seal, cooking on high pressure for 10 minutes. Adjust the release valve to vent. Once the steam has fully escaped, open the pressure cooker and stir the fig bacon mixture.
Repeat step 2 two more times, stirring after each batch—you will cook the bacon mixture a total of 30 minutes in the electric pressure cooker.
Stir in the vinegar. Transfer the fig bacon mixture to a food processor and pulse until chunky for more of a relish or about 10 pulses for jam.