The Fall Sandwich

Sep 28, 2020

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.


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

1 baguette


Dijon mustard

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.

Check Out These Related Posts

Fried Squash Blossoms with Ricotta and Honey

Fried Squash Blossoms with Ricotta and Honey

Squash blossoms signal of the arrival of summer. The bright orange blossoms come from summer squash plants like zucchini and are typically served as a stuffed and fried savory appetizer. In our version, we've made it into a dessert, with its delicate battered and...

read more
Shaved Summer Squash with Quinoa and Feta

Shaved Summer Squash with Quinoa and Feta

Unlike hardy winter squash is harvested while the exterior is still tender, and can be eaten rind, seeds, and all. The first time I saw the multitude of varieties of these colorful squash, I excitedly bought as many as I could, from bright yellow crookneck squash, I...

read more
Mac and Cheese

Mac and Cheese

Mac and cheese need no introduction. It is childhood in a casserole dish. As an adult, you'll find it still hits the spot when you're craving a taste of comfort. IN my version, the penne pasta gives a firm chewy bite, while the delicate panko (Japanese breadcrumbs)...

read more