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.
Brandied 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.
Fresno 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.
Black 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.
Black 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.
Santa 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…