Roasted Turkey, Manchego, and Fig and Onion Jam Sandwiches
Even as an adult, a homemade sandwich hits the spot like not much else-it’s familiar and economical, and best of all it tastes like home. Fig and onion jam sets this sandwich off with a sweet and savory note, while Manchego adds an edge of nuttiness. Fell free to swap in another jam, such as apricot, if you don’t have fig jam on hand. The jam recipe will provide you with more than enough for your sandwiches and makes a great accompaniment to other roasted meats and poultry for the rest of the week.
FOR THE FIG AND ONION JAM
2 tablespoons extra virgin olive oil
1 medium sweet onion, thinly sliced
Pinch of salt
1/2 teaspoon red pepper flakes
1/4 cup sugar
14 cup apple cider vinegar
1/2 cup fig jam
FOR THE SANDWICH
1 cup mixed baby greens
12 ounces sliced roast turkey
2 ounces Manchego cheese, shaved
To make sweet onion jam, heat the olive oil in a medium saucepan over medium-low heat. Add the onion, salt, and red pepper flakes and cook, stirring occasionally until the onion softens and becomes translucent about 5 minutes. Stir in the sugar and vinegar, increase the heat to medium-high, and bring to a rolling boil. Reduce the heat and simmer until the liquid has evaporated and the onions are caramelized about 10 minutes. Transfer to a small bowl and stir in the fig jam. Let cool. The jam can be made ahead of time and stored in the refrigerator for up to 5 days. Cut the baguette into 4 pieces lengthwise and then cut each in half widthwise. Spread 4 bottom slices of bread with a smear of mustard, followed by some greens, turkey slices, and cheese shavings. Spread the jam over the remaining bread slices and assemble to make sandwiches. I like to wrap these sandwiches in parchment paper and fasten them with baker’s twine; they travel well this way and look like pretty little parcels.