Why not double the onion jam to use for sandwiches and burgers throughout the week? Source: EatingWell Magazine, May/June 1996

EatingWell Test Kitchen


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; total fat 14.1g 22% DV; saturated fat 4.9g; cholesterol 13mg 4% DV; sodium 824mg 33% DV; potassium 241mg 7% DV; carbohydrates 56.7g 18% DV; fiber 8.6g 35% DV; sugar 9g; protein 17.4g 35% DV; exchange other carbs 4; vitamin a iu 1109IU; vitamin c 12mg; folate 34mcg; calcium 95mg; iron 1mg; magnesium 22mg; thiaminmg.

Reviews (1)

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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