Turkey–Onion Jam Sandwiches
Serves: 12
 
Ingredients
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, diced 1⁄4-inch
  • 2 tablespoons honey
  • 2 tablespoons white wine vinegar
  • 2 tablespoons whole-grain mustard
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1⁄2 teaspoon kosher salt
  • 12 butter rolls*
  • 3 tablespoons mayonnaise
  • 6 ounces thinly sliced deli turkey
  • 2 ounces thinly sliced Gruyère cheese
  • 1⁄2 cup white sesame seeds
  • 1 large egg white
  • 1⁄4 cup baby arugula
Instructions
  1. In a medium sauté pan, heat butter over medium heat. Add onions and cook, stirring occasionally, until golden brown, 15 to 20 minutes. Reduce heat to medium-low. Stir in honey, vinegar, mustard, thyme, bay leaf, and salt. Cook, stirring occasionally, until liquid is mostly reduced and onions are sticky, 7 to 10 minutes. Remove from heat and let cool to room temperature. Remove and discard herbs.
  2. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  3. Trim rolls down to equal sizes and split each roll in half horizontally. If desired, remove a 1⁄4-inch cross section from each roll. Spread mayonnaise onto cut side of bottom halves of rolls and place on prepared baking sheet. Top each with a layer of turkey and of cheese, trimming as need to fit roll bottoms.
  4. Bake until cheese melts, 3 to 5 minutes.
  5. Spoon a layer of onion mixture onto cheese.
  6. Place sesame seeds in a small bowl. Using a pastry brush, paint egg white onto top halves of rolls in an X shape. Dip roll top in sesame seeds, gently pressing to adhere. Using a toothpick, tidy edges of sesame seed X. Place a roll top half, sesame side up, on onion mixture layer.
  7. Bake until lightly toasted and egg white dries, 2 to 3 minutes.
  8. Just before serving, remove tops and add a few leaves of arugula to each sandwich. Serve warm or at room temperature.
Notes
*We used King’s Hawaiian Savory Butter Rolls.
Recipe by TeaTime Magazine at https://teatimemagazine.com/turkey-onion-jam-sandwiches/