Califonia Bountiful
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Fig and turkey sandwich

Fig and turkey sandwich


Apricot and whole grain mustard
6 fresh apricots or 18 dried and rehydrated apricots (can substitute with 1/4 cup apricot preserves and 1/4 cup apricot nectar)
1/4 cup champagne vinegar
1/4 cup olive oil
4 tbsp. fresh lemon juice
2 tbsp. whole grain mustard
1 tbsp. chopped basil
2 cloves garlic, minced
Salt and pepper, to taste

Fig and turkey sandwich
2 slices whole grain bread, toasted
1 tbsp. fig and rosemary jam or your favorite fig jam/compote
1 tbsp. apricot and whole grain mustard (see recipe)
4 oz. sliced roasted turkey (depends on thickness of turkey, but a few slices)
4 to 6 slices fresh fig
1 large handful fresh baby spinach

Jazz up your turkey sandwich with figs and whole grain mustard! This recipe is fresh from the kitchen of Hollywood chef Jonathan Rollo.


To prepare mustard: Combine all ingredients in a small saucepan; bring to a boil. Reduce heat and simmer until mustard is reduced, about 10 minutes. Remove from heat; set aside until ready to use. (When in season, you can use fresh apricots or just rehydrate dried apricots in simmering water. Leftover mustard can be stored in the refrigerator.)

To assemble sandwich: Spread jam over one half of bread. Spread 1 tbsp. mustard over other half of bread. Add turkey, figs and spinach over jam and place bread with mustard on top. Slice in half and enjoy.

Serves 1