Grilled Turkey and Cremini Sandwich with Fig Jam & Feta

 KB Grilled Turkey and Cremini Sandwich with Fig Jam  Feta


Grilled turkey:

  • 1 lb (454 g) boneless, skinless turkey thighs
  • 2 Tbsp (30 mL) yogurt
  • 1 Tbsp (15 mL) fig jam,*recipe follows
  • 1 Tbsp (15 mL) olive oil
  • 1 tsp (5 mL) sea salt
  • 2 cups (500 mL) cremini mushrooms, sliced thinly
  • 2 Tbsp (30 mL) olive oil
  • 1 clove garlic, minced
  • 1 Tbsp (15 mL) flat leaf parsley
  • 2 pinches salt


  • 8 slices whole wheat bread
  • The rest of the fig jam
  • Sheep’s milk feta
  • Fresh ground pepper
  • Baby kale or spinach

Fig Jam:

  • 6 large figs, skins peeled off if they are tough
  • 2 Tbsp (30 mL) brandy
  • 1/2 Tbsp (15 mL) lemon zest (half a large lemon)
  • Juice from 1/2 lemon
  • 1/2 cup (125 mL) sugar


Grilled Turkey: 

  1. Preheat barbeque to medium-high, covered for 10 minutes
  2. 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.
  3. 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.
  4. Shred slightly so it fits well into the sandwich.
  5. While thighs cook, place a cast iron skillet on the barbeque and add the mushrooms, oil garlic and salt.
  6. Cook, without stirring for about 7 minutes (this helps them get nice and crisp) until golden brown around the edges, 15-20 minutes.

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.


  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!

Nutritional information (per serving): Calories 659; Protein 46 g; Fat 26 g; Carbohydrates 62 g.           

Recipe by Kelly Brisson of The Gouda Life (