Grilled Turkey and Crimini Sandwich with Fig Jam and Feta
“I love the flavour that a pan of mushrooms gets when cooked on the grill with the thighs. You could alternatively place them in a foil packet, but they don’t crisp as nicely.”
Recipe courtesy of Kelly from The Gouda Life.
Prep Time: 10 mins. | Cook Time: 30 mins. | Makes: 4 sandwiches.
1 lb boneless, skinless turkey thighs
2 tbsp yogurt
1 tbsp fig jam, *recipe follows
1 tbsp olive oil
1 tsp sea salt
2 cups crimini mushrooms, sliced thin
2 tbsp olive oil
1 clove garlic, minced
1 tbsp flat leaf parsley
2 pinches salt
makes 1/2 cup
6 large figs, skins peeled off if they are tough
2 tbsp brandy
1/2 tbsp lemon zest (half a large lemon)
juice from 1/2 lemon
1/2 cup sugar
- Preheat barbecue to medium high, covered for 10 minutes. Open barbecue and place yogurt-marinated thighs down.
- With the lid kept open, cook, turning once or twice, until internal temperature reaches 170, 15-20 minutes. Shred slightly so it fits well into the sandwich.
- While thighs cook, place a cast iron skillet on the barbecue and add the mushrooms, oil and garlic. Cook, without stirring for about 7 minutes (this helps them get nice and crisp) until golden brown around the edges, 15-20 minutes.
To build the sandwiches:
8 slices whole wheat bread
the rest of the fig jam
sheep’s milk feta
fresh ground pepper
baby kale or spinach
- Place your slices of bread down, and top with a layer of fig jam, the grilled turkey thighs, a layer of mushrooms, crumbled feta and lots of pepper. Top with greens and place second slice of bread on top. Slice in half and enjoy!
- Chop your skinned figs in half and place in a pot with brandy, lemon zest and juice, and sugar.
- Let sit at room temperature for 20-30 minutes.
- Bring to a gentle boil, reduce heat to a simmer and let cook for 30 minutes.
- Break up the fruit with a fork or a potato masher. Pour into a jam jar and place in the fridge to cool. Will keep for 2 weeks.