Equipment
Ingredients
Spiced Savory Blueberry Jam
- 150 g blueberries, fresh or frozen
- 30 g granulated sugar
- 15 ml apple cider vinegar
- 2 g garam masala
- 1 g kosher salt
The Sandwich
- 2 ciabatta rolls
- 20 g unsalted butter, softened
- 200 g sliced roast turkey breast
- 80 g gruyere cheese, sliced
Dressed Arugula
- 40 g arugula
- 10 ml extra virgin olive oil
- 5 ml lemon juice, freshly squeezed
- kosher salt
- black pepper
Nutrition (per serving)
Method
Combine the blueberries, granulated sugar, apple cider vinegar, garam masala, and salt in a small saucepan.
Place the saucepan over medium heat and bring to a simmer. Cook for 10 minutes, stirring frequently with a spatula, until the berries burst and the liquid becomes syrupy and coats the back of a spoon. Remove from heat and allow to cool for at least 20 minutes to thicken.
Preheat the oven broiler to high, approximately 260°C/500°F. Slice the ciabatta rolls in half horizontally and spread the softened butter evenly across the cut sides.
Place the ciabatta halves cut-side up on a baking sheet. Broil for 2 minutes until the edges are golden brown and crispy. Watch closely to prevent burning.
Layer the sliced roast turkey breast and Gruyere cheese onto the bottom halves of the toasted ciabatta rolls. Return only the bottom halves to the broiler for 1 minute until the cheese is melted and bubbling. Note: If heating the meat thoroughly rather than just melting the cheese, ensure the turkey reaches an internal temperature of 74°C/165°F for food safety.
In a small mixing bowl, gently toss the arugula with the extra virgin olive oil, lemon juice, kosher salt, and black pepper until the leaves are evenly coated.
Spread a generous layer of the cooled spiced blueberry jam onto the top halves of the ciabatta rolls. Mound the dressed arugula over the melted cheese on the bottom halves, then carefully close the sandwiches. Serve immediately.
Chef's Notes
- Using high-quality deli turkey sliced slightly thick ensures the meat stands up to the robust, complex flavors of the jam and the melted Gruyere.
- Garam masala adds an unexpected, warm, savory depth to the blueberries that pairs beautifully with roasted meats. If you do not have it, a small pinch of cinnamon, cumin, and black pepper makes a viable substitute.
- For the best texture, dress the arugula right before assembling to prevent the delicate leaves from wilting prematurely under the heat of the toasted bread.
- Allowing the blueberry jam to cool for at least 20 minutes is critical; natural fruit pectin requires a drop in temperature to properly set and thicken the jam so it clings to the bread.
Storage
Refrigerator: 1 week — Store the blueberry jam separately in an airtight container for up to 1 week. Unassembled turkey and cheese keep for 3 to 4 days.
Reheating: To reheat unassembled components, warm the turkey gently and toast the bread. Do not heat arugula. The assembled sandwich does not reheat well.
