Roasted Turkey Sandwich with Onion Jam and Brie

by Nina | December 5, 2012 4:35 pm

By show of hands, who here loves onions?  Ok I won’t be able to see you but you know who you are!  I have a love/love relationship with onions that goes way back.  In my humble opion they are the best condiment and can be eaten with almost anything.  Since we’re sharing, here’s a quick run down of few of my favorite onion dishes: onion rings, french onion soup, caramelized onions, raw onions, white onions, yellow onions, red onions…you get the picture!

I know that the title of this post begins with “turkey sandwich” but the real star of this post is the onion jam.  So when my fellow classmate from culinary school made some I thought, “Why haven’t I thought of this before?!”.  We tasted it with toasted baguets and if it tasted that good on plain bread I knew it would be awesome on a sandwich, burger…just about anything!

After a few days of eating the traditional Thanksgiving turkey I came up with this yummy sandwich that I hope you all enjoy!

 

Ingredients

For onion jam:

1 tablespoon extra-virgin olive oil

1 medium Vidalia or other sweet onion, thinly sliced

1 medium red onion, thinly sliced

¼ teaspoon dried marjoram

¼ teaspoon dried rosemary

¼ teaspoon dried thyme

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon honey

1/3 cup dry red wine

¼ cup balsamic vinegar

¼ cup red wine vinegar

For sandwich

Toasted baguette

Brie cheese

1 tbsp mayo

1 tbsp Dijon mustard

Sliced or deli turkey meat

Directions

1. In a medium skillet set over medium-low heat, add the olive oil, Vidalia  onion and red onion. Cook, stirring frequently, until the onions are soft and  translucent, 15 to 20 minutes.

2. Stir in the marjoram, rosemary, thyme, salt and black pepper and cook for  2 minutes. Add the honey, red wine, balsamic vinegar and red wine vinegar and  stir to combine. Reduce the heat to low and cook, stirring frequently, until the  mixture is thickened and the liquid is almost evaporated, 35 to 40 minutes.

3. Transfer the onion jam to a bowl and cool completely. Serve at room  temperature, or transfer to an airtight container and refrigerate for up to 5  days.

 4. Cut baguette lengthwise and lightly toast cut side up.   Layer sandwich in this order: bread, Dijon mustard, onion jam, turkey meat, brie cheese, lettuce (if desired), mayo and bread.

Turkey sandwich an NCJ Original

Onion Jam Recipe adapted from Tasting Table

Source URL: http://ninascookingjourney.com/roasted-turkey-sandwich-with-onion-jam-and-brie/