Hot Turkey Sandwich Recipe with Black Pepper California Fig Jam
What can make a turkey sandwich recipe simple but adds flavor? Quick homemade black pepper fig jam! Our simple turkey sandwich recipe is then panini-pressed.
Servings: 4 people
- 6 ounces Sun-Maid California Calimyrna Figs
- 1/3 cup water
- 1/3 cup lightly packed light brown sugar
- 1/4 teaspoon cracked black pepper
- Pinch of salt
- 8 slices sourdough bread
- 2 cups shredded mozzarella cheese
- 2 cups baby arugula
- 3/4 pound sliced 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).
Calories: 726kcal | Carbohydrates: 102g | Protein: 42g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 1806mg | Potassium: 789mg | Fiber: 4g | Sugar: 30g | Vitamin A: 675IU | Vitamin C: 2.6mg | Calcium: 393mg | Iron: 5.6mg