Recipe 19.2: Turkey Sandwiches with Homemade Potoato Chips

December 14, 2010 in Sandwich, The Weekly Menus and Recipes, Turkey

Remember that fig jam we used in back in Recipe 11.3 for the Prosciutto, Fig, and Arugula Sandwiches?

We’re making good use of it again here, along with those same potato chips. I love the flavor of the fig jam; it is hearty, slightly sweet, and absolutely amazing when paired with other savory elements like the tart green apples, sharp cheddar cheese, and rich caramelized onions.

Ingredients:

4 whole wheat English muffins, sliced in half

1 lb. turkey tenderloins

1 granny smith apple, sliced thinly

1/2 cup fig jam

4 oz. sharp cheddar cheese

1 yellow onion, peeled and thinly sliced

1 tbs. basalmic vinegar

3 russet potatoes

3 tbs. olive oil

salt and pepper, to taste

Directions:

Heat oven to 400. Once potatoes are peeled, slice them thinly (you want them very thin!!). You could use your food processor or your mandoline to cut them up; I just used my knife. Place sliced potatoes in a medium bowl. Add olive oil and black pepper. Toss to combine, then lay potatoes on a foil-lined baking sheet. Bake on middle rack of oven for 15-20 minutes, or until potatoes reach desired crispness. Remove from oven and place back in bowl. Sprinkle with salt.

Heat 1 tbs. olive oil in a large skillet over medium high heat. Add onions to pan. Cook for 5-7 minutes, stirring often, until well-caramelized. Add the basalmic vinegar to deglaze the pan. Cook 30 seconds more, scraping the bottom of the pan to bring up all the caramelized bits. Move onions to a bowl on the side.

While onions cook, slice turkey tenderloin thinly; I had two large, thick breasts and I cut each in half with a vertical cut, then sliced them in half with a horizontal cut to make each cutlet thin. I ended up with 8 little patties, which was perfect for the English muffins. Lightly season with salt and pepper, then place in hot skillet to cook, 3-4 minutes each side. The turkey will get this great color (and flavor) from the leftover juice of the onions and basalmic, which were just removed.

While turkey cooks, slice apple and cheddar cheese. Lightly toast English muffins in a toaster, then spread both sides with fig jam. Once turkey is done, place one turkey cutlet on the bottom muffin, then top with cheese, apples, and onions. Place top muffin and press to close. Serve alongside fresh potato chips.


Recipe 19.2: Turkey Sandwiches with Homemade Potoato Chips

4 Comments

    1. Jason says:

      this was really good, I almost forgot.

    2. Sarah says:

      Can’t wait to try it!! They look AWESOME!!

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Recipe 19.2: Turkey Sandwiches with Homemade Potoato Chips

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