Why not double the onion jam to use for sandwiches and burgers throughout the week?

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1996


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a heavy nonstick skillet over low heat. Add onions and cook, stirring often, until they are very tender and light golden, 15 to 20 minutes. (Add 1 to 2 tablespoons of water if they are browning too quickly.) Remove from the heat and stir in vinegar, currants, salt and pepper. Let cool.

  • Slice the baguette into 4 equal lengths. Split each piece horizontally. Spread the bottoms with goat cheese and the tops with olivada. Spoon the onion jam over the goat cheese, spreading evenly. Top with the roasted peppers and arugula. Set the bread tops on the sandwiches.


Make Ahead Tip: The onion jam (Step 1) can be prepared ahead and refrigerated for up to 4 days.

Nutrition Facts

410 calories; protein 17.4g 35% DV; carbohydrates 56.7g 18% DV; dietary fiber 8.6g 35% DV; sugars 8.9g; fat 14.1g 22% DV; saturated fat 4.9g 24% DV; cholesterol 13mg 4% DV; vitamin a iu 1108.9IU 22% DV; vitamin c 12.4mg 21% DV; folate 33.8mcg 9% DV; calcium 95.2mg 10% DV; iron 1.3mg 7% DV; magnesium 21.6mg 8% DV; potassium 241.3mg 7% DV; sodium 824.1mg 33% DV; thiamin 0.1mg 8% DV.

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Rating: 5 stars
Delicious! I have been making these sandwiches to rave reviews for many years. Even dedicated meat eaters and vegetable averse teenagers love these sandwiches. This has been one of my go to potluck and picnic recipes since the recipe was first published many years ago. Pros: The sandwiches appeal to everyone Read More