Roasted Turkey and Balsamic Onion Marmalade Ciabattas


Recipe


Time

Active Time: 15 minutes
Total Time: 1 hour and 45 minutes

Recipe Yield

4 Servings

bon COOK Products Used

Santoku Chef Knife, FRENCH PANTRY Sel Gris Salt, FRENCH PANTRY Barrel-Aged Traditional Balsamic Vinegar
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DetailsAdditional Info

Ingredients

  • 6 leaves fresh Sage
  • 1 Boneless Turkey Breast (3-4 pounds)
  • 2 tablespoons Unsalted Butter, softened
  • 12 Bacon slices
  • 4 Ciabatta rolls
  • 1 ripe Avocado, cut in half, pitted, peeled and sliced
  • 4 tablespoons Mayonnaise
  • FRENCH PANTRY Sel Gris Salt
  • Freshly ground Black Pepper
  • ½ cup Balsamic Onion Marmalade (ingredients and recipe below) 
 Balsamic Onion Marmalade:  (makes ½ cup)
  • 4 medium Onions, thinly sliced (about 8 cups)
  • 1 tablespoon Vegetable Oil
  • 1/3 cup Sugar
  • 2/3 cup Balsamic Vinegar

bon COOK Products Used

Santoku Chef Knife, FRENCH PANTRY Sel Gris Salt, FRENCH PANTRY Barrel-Aged Traditional Balsamic Vinegar

Directions

  1. Preheat oven to 350 degrees F and place oven rack in center position. 
  2. Slide Sage leaves under the skin of the Turkey Breast and place Turkey on a sheet pan, then rub the skin with Butter and season generously with Salt and Pepper
  3. Roast Turkey for 1-1 ½ hours, until it reaches an internal temperature of 165 degrees F. Baste the meat with its juices throughout (do not overcook) and allow the meat to rest before slicing, or cool completely
  4. In a heavy skillet over medium-high heat, cook Bacon until golden brown and crisp on both sides, then transfer to paper towel to drain fat
  5. Slice the Ciabatta rolls in half and place the Turkey slices on the bottom halves and top with the Marmalade, then place bottom and top halves in the oven and remove once the Marmalade is heated through and the bread is toasted
  6. Top the Marmalade with the Bacon, followed by the Avocado, then evenly spread the Mayonnaise on the top halves of the rolls, close the sandwiches, cut into halves and serve
 
             Balsamic Onion Marmalade:
  1. Heat the Oil in a large skillet over medium heat and add Onions, Salt and Pepper, stirring occasionally for about 20 minutes, until the Onions are soft, then add the Sugar and reduce the heat to medium-low, stirring frequently for about 10 minutes, until the Onions appear dry
  2. Add the Balsamic Vinegar and reduce the heat to low and stir occasionally for about 1 hour until Onions are soft and dry
  3. Serve warm or at room temperature
bon TIP: The Marmalade may be stored in the refrigerator for several weeks
       

Time:

Active Time: 15 minutes
Total Time: 1 hour and 45 minutes

Recipe Yield

4 Servings

Reviews

Roasted Turkey and Balsamic Onion Marmalade Ciabattas

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