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Sandwich of the Week: Organic Sandwich Company’s Turkey and Bacon Jam

Sandwich of the Week: Organic Sandwich Company’s Turkey and Bacon Jam

The Organic Sandwich Company is the latest gastronomical delight to make an appearance on the busy Pearl Street Mall in Boulder, Colorado.

Owner Macy Miller grew up in Michigan and always remembered her mother making a homemade dinner for her family of six. After quitting her job in wealth management, she entered into the restaurant world offering people clean, organic farm-to-table food.

Originally located in the popular Boulder Farmers Market, demand grew and in January 2015, the Organic Sandwich Company was born.

Sourcing her ingredients from local suppliers ensures that about 90 percent of her products are organic. Business has been brisk since opening her doors, with hungry locals and tourists enjoying fresh sandwiches designed for carnivorous, vegan, gluten-free and paleo diets.

Selections includes turkey and brie, soppresata and white Cheddar cheese, grass fed roast beef, beet almond feta, caprese, chickpea and avocado, and spicy veggie. Other items include fresh squeezed lemonade, soups, and gelato cookie sandwiches.

When asked about the most popular menu item, Miller is quick to exclaim, “Turkey and bacon jam!” This condiment is so popular, in fact, that one loyal customer said she wished she could “bathe in it.”

Indeed the jam is Miller’s family recipe of bacon, caramelized onions, apple cider vinegar, garlic, and black coffee. The last ingredient may seem odd at first, but she insists that it gives the jam a smoky, deep rich flavor.

To create this top seller, Miller combines roasted turkey, bacon jam, avocado tomato, romaine lettuce, and mustard aioli on a pretzel loaf. The sweetness of the onions along with the layering of other flavors has resulted in a simple, non-conformist sandwich with a loyal following and many new converts.

Click here for other featured sandwiches or check out the Sandwich of the Week Slideshow. Know a sandwich that should be featured? Email The Daily Meal or comment below. Better yet, become a contributor and write up your favorite today!

40 tasty sandwich fillings and recipes

Jessica Dady April 14, 2021 8:39 pm

If you’re in need of some inspiration when it comes to what to put in your sandwich, we’ve got plenty of tasty, yet simple sandwich fillings to choose from.

We’ve rounded up our best sandwich fillings. Our fillings include cranberry and cheese toasties, salmon and scrambled egg bagels and BBQ chicken baguettes.

Our selection of delicious fillers varies from baguette fillings, open sandwiches, and wraps too. Most of these sandwiches would suit being served as part of a picnic spread, as a party food idea, or simply as a healthy lunch.

Making sandwich fillings from scratch is not only a healthier option than shop-bought sandwiches but can often save you money too.

Our quick and easy recipe for hummus and tomato wraps, which you can see being made in the video above, is one of our favourite sandwich fillings. It takes just 10 minutes of your time to make this mouth-watering combo of creamy hummus and sweet tomatoes.

For more of our hearty and delicious sandwich filling ideas see below…

If using flank steak, follow same instructions as steak strips.

If using diced chicken, pat dry and season all over with a pinch of salt and pepper. Follow same instructions as steak strips in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.


Prepare the Ingredients

Core tomato and cut into ½" rounds. Cut potatoes into ½" wedges. Peel and halve shallot. Cut into ¼" slices. Separate steak strips into a single layer and pat dry. Season all over with a pinch of salt and pepper.

Roast the Potatoes

Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, seasoning blend, ¼ tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into potatoes. Spread into a single layer. Roast in hot oven until tender, 28-30 minutes, flipping once halfway through. While potatoes roast, make bacon jam.

Make the Bacon Jam

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add shallot, bacon, and a pinch of salt and pepper to hot pan. Stir often until shallot is translucent and bacon is fragrant, 4-6 minutes. Add brown sugar and ¼ cup water. Bring to a simmer. Once simmering, stir occasionally until water is almost entirely evaporated, 2-4 minutes. Remove from burner.

Cook the Steak Mixture

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Add demi-glace and 1 Tbsp. water. Stir occasionally until water has almost entirely evaporated, 1-2 minutes. Remove from burner. Transfer steak mixture to a plate and rest, 3 minutes. Wipe pan clean and reserve.

Toast Buns and Finish Dish

Return pan used to cook steak to medium-high heat. Add buns, cut side down, to hot, dry pan. Toast until lightly browned, 2-3 minutes. Remove from burner. Plate dish as pictured on front of card, topping bottom bun with mayonnaise, steak mixture, tomatoes, bacon jam, and top bun. Bon appétit!

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.

Soups of the Week

Check out this week's soups at your local ABP!

Macaroni & Cheese Small shells in a creamy cheese sauce with cheddar and parmesan cheeses Tomato Basil Bisque smooth tomato puree seasoned and simmered with savory vegetables in a creamy vegetarian broth highlighted with basil, fennel and sweet cream 12 Veggie Diced tomatoes, potatoes, yellow zucchini, zucchini, carrots, peas, onions, broccoli, corn, celery, mushrooms and red bell peppers simmered in a vegetable broth

Two Houston Celebs Get Their Own Sandwiches — Bayou City Trend Continues With a COVID Doc and a Caring Chef

Tropical disease expert and COVID-19 authority Dr. Peter Hotez displays his namesake banh mi created in partnership with Antone's. (Photo by Becca Wright)

Executive Chef Chris Shepherd joins Shake Shack in creating a special sandwich benefiting the Southern Smoke Foundation. (Photo by Kirsten Gillian)

Shake Shack's Southern Smoke Chicken sandwich will be on the menu on March 4. (Photo by Kirsten Gillian)

Dr. Peter Hotez and Antone's executive chef Alex Padilla with the latest H-Town Original sandwich, proceeds from which benefit Texas Children's Hospital. (Photo by Becca Wright)

W ithin two days, two of Houston’s leading personalities have unveiled namesake sandwiches created for charity. This culinary version of nonprofit fundraising has become a thing in the Bayou City where the art of sandwich-making apparently knows no strangers. The latest to join the party are COVID-19 expert Dr. Peter Hotez and chef extraordinaire Chris Shepherd.

Hotez, a leading voice in media coverage of the pandemic, has collaborated with Antone’s executive chef Alex Padilla in creating the “Dr. Hotez One World” banh mi. Get ready for thinly sliced marinated beef on house-baked French bread served with pickled carrots, cucumber, daikon radish, papaya with a roasted garlic-sambal aioli and fresh jalapeño. Fifty percent of proceeds from the $8.95 sandwich will be contributed to Texas Children’s Hospital‘s Center for Vaccine Development, where Hotez is co-director.

The sandwich will be introduced at all three Antone’s shops on March 1 and will be on the menu through May 31, an extension of the program that typically continues for one month only.

This is the 12th in Antone’s sandwich series saluting leading Houstonians. The company launched its “H-Town Originals” in 2019 with a Bun B fried chicken breast sandwich, the sale of which benefited the Houston Music Foundation. In December of 2020, Antone’s, with the assist of famed ballerina Lauren Anderson, introduced the Tutu Turkey, with 50 percent of sales benefiting Houston Ballet.

Executive Chef Chris Shepherd joins Shake Shack in creating a special sandwich benefiting the Southern Smoke Foundation. (Photo by Kirsten Gillian)

Shake Shack is teaming up with Chef Chris Shepherd with a one-day-only offering of the Southern Smoke Chicken sandwich — a crispy, hand-breaded chicken breast topped with spicy bacon jam, which pays homage to Shepherd’s popular bacon sausage pickled jalapeño mustard cherry peppers and shredded lettuce sandwiched between a non-GMO Martin’s potato roll.

The sandwich will be offered on March 4 at Shake Shack locations in Montrose and Rice Village. Proceeds from sale of that $7.39 sandwich will benefit Shepherd’s Southern Smoke Foundation. Far from an ordinary day at the burger house, fans can expect live music, custom merchandise and a few more surprises.

Shake Shack continues the collaboration with Donation Days, March 1 and 2, during which diners can input the code “Donation” prior to check out and 25 percent of proceeds from all sales will be donated to Southern Smoke.

The Shepherd sandwich special is part of the burger brand’s collaborative series Now Serving in which Shake Shack collaborates with local chefs across the country in an effort to give back and support local organizations as well as create unique and delicious menu items. The series highlights Shake Shack’s mission to Stand for Something Good.

In June of 2019, Shepherd partnered with Mendocino Farms in creating a pecan wood-smoked bacon sausage sandwich that was on the menu for one month with 100 percent of proceeds benefiting the Southern Smoke Foundation.

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Chimichurri Stuffed Turkey Breast

Tuscan Turkey Breast Roulade

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Chorizo-Stuffed Chicken Breast

Avocado Toast with Chicken

Warm Turkey Pesto Baguette Sandwich

Warm Chicken and Caramelized Onion Pasta Salad

Walnut Chicken Strips with Spicy Marinara

Walnut Balsamic Glazed Chicken and Grilled Vegetable Salad

Waffles a la Monte Cristo

Vietnamese Banh Mi Sandwich

Venetian Chicken-Orzo Pasta Salad

Tuscan White Beans & Sausage Stew

Tuscan Turkey on Focaccia Bread

Tuscan Chicken Pasta Salad

Turkey Pasta Salad Francaise

Tomato-Basil Turkey Baguette

Thai Style Spicy Turkey Lettuce Wraps

Teriyaki Chicken Stir Fry

Teriyaki Breaded Chicken Wing Stir Fry

Summer Tuscan Salad with Chicken Tenders

Stacked Turkey Burger Grille

Spinach Linguine with Turkey & Peppers

Spicy Chicken Wings with Raisin Mole Sauce

Spicy Chicken Sandwich with Bleu Cheese and Caramelized Onions

Spiced Coconut Drumsticks

Spanish Chicken and Olive Braise

Spaghetti and Turkey Meatballs Classico

Southwestern Turkey Caesar Salad

Southwestern Chopped Chicken Salad Roll-up

Southwest Turkey Sandwich

Southern Maryland Style Stuffed Turkey Roast

Sous Vide Organic Chicken with a Fennel & Apple Slaw, Red Chilies and Pistachios

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Turkey Bacon: How Healthy Is It Really?

Some calorie- and fat-conscious eaters choose turkey bacon as a healthy alternative to the pork variety that traditionally graces breakfast tables.

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

But, according to dietitian Laura Jeffers, MEd, RD, LD, this substitute is still high in saturated fat and sodium and doesn’t carry as many health benefits as many believe.

In fact, opting for turkey bacon as the “healthier” choice can have a negative impact on your health.

“Believing it’s the better option, you may eat too much,” Jeffers says. “I tell my patients to limit bacon products – including turkey bacon – to less than one serving per week in their diet.”

Pork bacon comes from the belly of a pig. Turkey bacon is dark and light meat turkey seasoned like bacon and pressed into bacon form.

“As with bacon made from pork, turkey bacon is high in saturated fat and sodium – two substances that put you at greater risk for developing heart disease,” she says. “And the similarities don’t stop there.”

Pork vs. turkey bacon by the numbers

Protein: Each 2-ounce serving of pork or turkey bacon has roughly the same amount of protein. Pork bacon offers 20 grams per serving. Turkey bacon provides 17 grams.

Calories: Turkey bacon contains fewer calories than pork bacon, but the difference per 2-ounce serving is small – 218 vs. 268 calories.

Fat: The overall fat content in turkey bacon is significantly lower than pork bacon – 14 grams vs. 22 grams. The level of saturated fat is still high, however, with 4 grams vs. 8 grams, respectively. High saturated fat content contributes to heart disease.

Sodium: If you don’t select reduced-sodium bacon, just a few slices can max out your daily recommended intake of salt – less than 1,500 milligrams according to the American Heart Association. Two ounces of turkey bacon has more than 1,900 milligrams of sodium. The same amount of pork bacon contains roughly 1,300 milligrams. In addition to increasing your risk of heart disease, high sodium intake raises the likelihood of kidney stones.

Vitamins: Turkey and pork bacon both provide vitamin B complex nutrients, but pork bacon offers more. Pork also contains more selenium, a mineral that activates certain proteins associated with preventing cancer. Turkey and pork bacon contain roughly the same amount of zinc, which helps control gene activity.

Choose the best turkey bacon

If you choose turkey bacon, follow these tips for the healthiest outcome:

  • Select reduced-sodium varieties.
  • Don’t add salt during the cooking process.
  • Use an indoor grill that allows fat to drip off (don’t pan-fry).
  • Don’t add oil or butter during cooking.
  • Drain cooked bacon on a paper towel to absorb excess grease.

“With any food that claims to be healthier, it’s important to be armed with the facts,” Jeffers says. “Portions are always an important consideration as well as the nutritional details.”

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Recipe Summary

  • 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
  • 2 medium yellow onions, diced small
  • 3 garlic cloves, smashed and peeled
  • 1/2 cup cider vinegar
  • 1/2 cup packed dark-brown sugar
  • 1/4 cup pure maple syrup
  • 3/4 cup brewed coffee

In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use) add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

6 Delicious Sandwiches That Promote Weight Loss

Consume fewer calories without sacrificing any flavor!

This article was written and provided by our partners at Prevention.

We&rsquove slimmed down America&rsquos favorite sandwiches and made them better than ever! Check out our tips for the best sandwich makeovers.

Grilled Cheese
This might the ultimate classic sandwich, but normal cooking practices (like using butter) and ingredients (white bread) aren't great things for your waistline. To make a healthier meal, try these four tips:

  • Swap out white bread for whole wheat
  • Opt for olive oil mayonnaise instead of butter for spreading on the bread
  • Cut back on fat with part-skim cheddar
  • Boost flavor with the addition of hot-pepper jelly

Peanut Butter and Jelly
There's a reason why this was everyone's go-to lunch in grade school&mdashit's so easy to make! These simple tweaks can make this staple meal even tastier (and healthier!):

  • Choose organic peanut butter or look for a no-sugar-added variety
  • Take a break from typical strawberry jelly or jam&mdashuse fresh sliced strawberries instead

Philly Cheesesteak
This urban original has spread across the entire country, but here's how you can consume less grease and fat from this Philadelphia creation:

  • Build your sandwich on a whole-grain hoagie roll instead of a white one
  • Skip the processed cheese sauce, and substitute shredded part-skim provolone&mdashyou&rsquoll use less without even thinking about it
  • Grill your onions and peppers instead of cooking them in a lot of oil

Pulled Pork
Learn how you can dodge unnecessary fat and calories in this BBQ favorite:

  • Use boneless, skinless chicken thighs instead of pork to reduce fat and calories (or stick with lean pork tenderloin) rather than use a store-bought one that&rsquos high in sugar
  • Top your bun with half the amount of meat you&rsquod normally eat, and fill out the sandwich with a vinegar-based coleslaw and pickled veggies

A lot of delicious&mdashbut often unhealthy&mdashingredients (such as corn beef and mayonnaise) in typical ruebens aren't worth the bloated feeling you might suffer from post-eating. So try these healthier spins and enjoy your sandwich:

How to build the ideal holiday leftovers sandwich, according to food professionals

By Ashlie D. Stevens
Published November 27, 2020 2:00PM (EST)

Leftover Roast Turkey Sandwich with Lettuce, Tomato and Cranberry Sauce on Ciabatta Bun (Getty Images)


For days after Thanksgiving, my childhood refrigerator — which had been meticulously cleared out the week before — was stacked with neat, Tupperware containers filled with leftovers: pounds of shredded turkey, at least two containers of each of the sides, jiggly slices of canned cranberry sauce on plates that had been tightly wrapped with plastic.

And during this unprecedented holiday season, where many people are downsizing their Thanksgiving celebrations, a lot of home cooks are going to be staring down the same sight as lots of leftovers are likely going to be a given.

Depending on your outlook, this can be kind of a downer ("Ugh, turkey again?"), but I truly believe that there is nothing more satisfying than a perfect leftovers sandwich, piled onto slices of toasty bread — and a lot of food professionals agree.

I spoke with some of them about what, in their mind, makes the perfect sandwich and how they perk up second-day (and third and fourth-day) turkey in their own kitchens.

You have several options here, depending on your mood. There are your leftover Parker House or Hawaiian rolls and biscuits. Basic, sliced white bread or rustic wheat are classic choices, while Casey Corn, a chef and food anthropologist, says that sourdough from Lodge Bread Company in Los Angeles is her go-to.

My personal favorite (and food writer Liz Vaknin Yellinek backs me up on this) is slightly eggy, sweet challah. Regardless of what you choose, toasting your bread or buns — even if just lightly — is mandatory. It helps your sandwich hold up to layers and layers of toppings.

The leftovers

Alright, so turkey is a given. But then it's all decisions, decisions. First up, I'm all about a carbs-on-carbs sandwich. Mashed potatoes, smashed yams, stuffing, macaroni and cheese — pile it on. Cranberry sauce is a must to add a little tartness and acid, as is gravy for a hit of fat and umami (plus some much-needed moisture for that day-old turkey).

Listen, your Thanksgiving plate can be as beige as you want, but greens add two things that leftover sandwiches desperately need: texture and freshness. Arugula adds a nice peppery bite. Kale and spinach both add a hearty crunch. Minced brussels are a seasonal choice. Want a wildcard option? Shredded iceberg lettuce.

Food writer Jennifer Nichols Graue points to Sacks Sandwich Shop in Phoenix, which serves the Improv sandwich — their Thanksgiving leftover sandwich topped with shredded lettuce — year round. "It added texture and crunch to an otherwise pretty mushy sandwich," she said. "Not that the mushy was bad, the lettuce just made the sandwich more interesting."

The condiments and seasonings

Good mayonnaise — living in the South, that means Duke's — can take a sandwich from good to great. You can also take a page from Sohla El-Waylly's book and make cranberry mayo using your leftover cranberry sauce. Stone ground mustard provides a nice hit of acidity and subtle spice, a flavor that's typically lacking on most Thanksgiving plates.

Count this as an opportunity to bring out one of those condiments that have been sitting, unused, in your refrigerator or pantry. The more extravagant, the better. Think fancy jams or fruit butters, hot honey, calabrian chili oil or chutneys.

Also, a little something briny wouldn't be amiss. According to Lindsay Christians, the food editor of The Capital Times, "pickles are compulsory."

Whatever you do, don't forget to season each element of your sandwich to taste. A little salt and pepper (and maybe some olive oil and vinegar) go a long way.

When asking food professionals about what kinds of "extras" they've taken to putting on their leftovers sandwiches, there were three overwhelming answers: cheese, bacon and avocado. This kind of pushes the sandwich into "leftovers club" territory, which admittedly I don't mind.

Casey Corn swears by sharp cheddar and avocado food writer Anita Crotty goes with swiss and mashed avocado, while fellow writer Liora Ipsum goes classic with brie. "Victuals" author Ronni Lundy points to the Fig-get About It sandwich from Pig & Grits in Burnsville, N.C. as an ideal example.

"[It's made] with thick slices of their house-smoked turkey, bacon, fig jam, thinly sliced fresh pears and spinach on toasted whole grain bread that is utterly fantastic," she said.

Ashlie D. Stevens

Ashlie D. Stevens is a staff writer at Salon, specializing in culture and food.

Watch the video: REZEPT: PASTRAMI SANDWICH - schnell und einfach selber machen! (January 2022).