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Nutritional Information

Per serving

Calories:
659
Protein:
46 g
Fat:
26 g
Carbohydrates:
62 g

Credit
Recipe by Kelly Brisson of The Gouda Life (thegoudalife.ca).

Serves: 4
Grilled Turkey: Preheat barbeque to medium-high, covered for 10 minutes
  1. Mix yogurt, fig jam, olive oil and sea salt to make marinade and marinate turkey thighs for a minimum of one hour and up to overnight.
  2. Open barbeque and place yogurt-marinated thighs on grill. With the lid kept open, cook, turning once or twice, until internal temperature reaches 170oF (77oC), 15-20 minutes.
  3. Shred slightly so it fits well into the sandwich.
  4. While thighs cook, place a cast iron skillet on the barbeque and add the mushrooms, oil garlic and salt.
  5. Cook, without stirring for about 7 minutes (this helps them get nice and crisp) until golden brown around the edges, 15-20 minutes.
Sandwiches:
  1. Place the slices of bread down, and top with a layer of fig jam, the grilled turkey thigh meat, a layer of mushrooms, crumbled feta and lots of pepper.
  2. 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.
  5. Pour into a jam jar and place in the fridge to cool.
  6. Makes 1/2 cup (125 mL). Will keep for 2 weeks.

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