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

Fig Jam
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


  1. Preheat barbecue to medium high, covered for 10 minutes. Open barbecue and place yogurt-marinated thighs down.
  2. 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.
  3. 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

  1. 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!

Fig Jam

  1. Chop your skinned figs in half and place in a pot with brandy, lemon zest and juice, and sugar.
  2. Let sit at room temperature for 20-30 minutes.
  3. Bring to a gentle boil, reduce heat to a simmer and let cook for 30 minutes.
  4. 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.