My hyperfixation lunch: FIGGY TURKEY MELT with dilly mayo, mustards, and red onions + radicchio. 🥪 Mostly savory with a touch of sweetness. Pan-toasted with lotsss of butter. See how it’s made here.

Ingredients

• Few sprigs of dill, finely chopped

• 1 tbsp. mayo (kewpie is my fav)

• A few pieces of thin-sliced red onion

• Splash of white wine vinegar (or red wine, or apple cider)

• Olive oil

• Salt + pepper

• 1/4 head radicchio, roughly chopped

• 2 slices sourdough

• Fig jam (you can also use other fruit jams)

• 2 slices turkey

• 2 slices provolone cheese

• 1 tsp dijon mustard

• 1-2 tsp mustard seeds (personal preference)

• 2 tbsp butter

Make it!

1. In a small bowl, mix together your chopped dill and mayo until smooth.

2. Macerate your sliced onions by patting them down with a spoon and then splashing white wine vinegar on them. This will help take away some of that harsh onion flavor. Set aside for five minutes. Then add to a medium bowl with the radicchio, a splash of olive oil and salt + pepper.

3. Assemble! Dilly mayo goes on an outside slice and figgy jam goes on the other (these act as our glue). In this order layer: turkey, both mustards, provolone and red onion + radicchio salad.

4. Heat a medium fry pan to just above medium and melt your butter. Once the butter sizzles, add the sandwich and cover for about 4-5 minutes. Remove lid and check for a golden brown bottom. If so, move all of the butter to the other side of the pan and flip the sandwich onto it. Cover again and repeat.