Sandwich Building with SunnysideLOCAL Jam

As we move firmly into the last quarter of the year our seasonal jams just beg to be used as condiments for sandwiches, cheese plates and any number of glazes for meats.  Here are a few of our favorite ways to use our hearty fall jams to build tasty sandwiches.

apple butter and pastramiBrandied Caramel Pear Butter and Pastrami Sandwich – Split a Ciabatta roll in half and spread with Dijon mustard. Then layer on a spoonful of pear butter. Top with sliced pastrami and shredded white cheddar cheese. Sprinkle with chopped fresh chives. Place under broiler for 2-3 minutes or in Panini maker until cheese melts. Ahhhh. This one is sinful.


balsamic red pepper and turkey roll upFresno Pepper Jam and Turkey Wrap Sandwich – Spread an even layer of humus over tortilla. Then a layer of Fresno Pepper Jam. Top with shredded carrot and raisins or dried cherries. Layer evenly with deli turkey and roll. This makes a nice vegetarian sandwich by omitting meat and substituting greens.


turkey and figBlack Mission Fig Jam, Feta and Grilled Turkey Sandwich – This recipe is a little involved but includes jam, feta, turkey breast with sauted garlic, onion and Cremini mushrooms.



fig, brie and prosciuttoBlack Mission Fig Jam, Prosciutto and Arugula Sandwich – Split a French Baguette lengthwise and spread with fig jam. Add a layer of Brie, then a thin layer of prosciutto and arugula. Refreshing picinic fare.



plum jam banana and nut butterSanta Rosa Plum with Vanilla Bean Jam, Banana and Almond Butter Sandwich – Great breakfast sandwich to start the day. Rustic whole grain bread, spread with almond butter and plum jam, then layer with bananas.



To be continued…

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>