Turkey French Dip sandwiches come together with tender, juicy slices of turkey breast, and melty Provolone cheese that's all stuffed between some crusty bread with a homemade gravy for dipping the delicious sandwiches into.
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A French dip sandwich is definitely a family favorite and if you like this turkey sandwich, you'll love my Slow Cooker French Dip Sandwiches. I think both of these dip sandwiches would be great on croissant rolls too, just like my Hot Ham and Cheese Croissant Roll Sandwiches.
Why This Sandwich Works
The turkey breast comes out juicy and flavorful. Roast the turkey breast earlier in the day or even the day before. Slice it when ready to assemble the sandwiches.
This is a great way to use leftover Thanksgiving turkey from my Brined Turkey Breasts, Slow Cooker Turkey Breasts or my, Crockpot Turkey and Stuffing.
A turkey dip sandwich is versatile, goes with so many sides, and is enjoyed by the whole family. It's great to enjoy at brunch, lunch, or dinner!
Gather the Ingredients
- Turkey: I prefer to use a bone-in turkey breast, but boneless will also work.
- Butter: Salted or unsalted is fine.
- Herbs and spices: minced garlic, Herbs de Provence, kosher salt, and black pepper
- Provolone cheese: You can use whatever cheese you prefer.
- Crusty Rolls: any bread can be used like a delicious No Knead Artisan Bread
- Flour: Helps to thicken the gravy.
- Stock: Chicken stock or turkey stock.
How to make turkey french dip
- Step 1: Place a wire rack on a sheet pan and spray with cooking spray. Place turkey breasts on the rack. Mix softened butter with herbs and spices together in a small bowl and then use a pastry brush to brush the butter mixture all over the turkey breasts. Be sure to get the herb butter under the skin as well.
- Step 2: Bake turkey until the internal temperature reaches 165F. A meat thermometer should be used in the thickest part of the turkey breast to ensure it's properly cooked before moving on.
- Step 3: Melt butter in a skillet. Whisk in flour until it becomes a paste to help thicken the gravy.
- Step 4: Add chicken stock and let simmer until it thickens up. Season with salt and pepper to taste. Assemble sandwiches and serve with gravy for dipping.
Recipe tips
- Instead of provolone cheese, you can try other cheese that you prefer. Swiss cheese, pepper Jack, or slices of mozzarella would be good options to try.
- You can toast your sandwich bread pieces until golden brown, if desired.
- Pop the tender turkey sandwich under your broiler for a few minutes so the cheese melts on your sandwich.
- You can use leftover gravy from holidays, other meals, or leftover au jus gravy instead of making your own if needed.
Recipe Faq's
You can change up the flavor profile however you like when you make these Turkey Dip sandwiches. If you're making these after Thanksgiving, you may have leftover cranberry sauce that would be fun to experiment with. You could even add a layer of leftover stuffing. Try adding some sliced onions or fried onions to the sandwiches.
Of course! Leftover turkey and gravy works great for these french dips.
Yes, you can use chicken breasts instead of turkey. You'll have to reduce the cooking time so make sure you have a thermometor to make sure the chicken reaches 165 degrees. I also recommend using bone in chicken breasts.
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Turkey French Dip Sandwich
Equipment
Ingredients
- 3 pound half bone-in turkey breast
- 2 tablespoons softened butter
- 2 garlic cloves minced
- 1 tablespoon Herbs De Provence or 1 teaspoon rosemary 1 teaspoon thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 6 slices Provolone cheese
- 4-6 crusty rolls
For the gravy
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken or turkey stock
- Salt pepper to taste
Instructions
- Preheat oven to 450 degrees, place a cooling rack on a sheet pan and spray with cooking spray.
For the Turkey
- In a small bowl mix together the softened butter, garlic and Herb De Provence, salt and pepper and set aside.
- Place the turkey breasts on the baking sheet and spread the herb butter all over, making sure to get under the skin.
- Place turkey breasts on the middle rack. Bake for 15 minutes, then reduce heat to 350 degrees and bake another 40 minutes or until internal temp is 165 degrees. You can lightly cover it with aluminum foil if its getting to brown on top.
- Remove and let rest 15 minutes, before slicing.
For the Gravy
- In the same skillet on medium high heat, add butter and whisk until melted. Add flour and whisk until a paste is formed that will thicken the gravy. Mix in chicken stock and let simmer until thickened. Add salt and pepper to taste.
- Layer your turkey slices on toasted rolls and put a couple slices of provolone cheese on place under broiler and melt the cheese.
Notes
- Instead of provolone cheese, you can try other cheese that you prefer. Swiss cheese, pepper Jack, or slices of mozzarella would be good options to try.
- Roast chicken instead of turkey if you prefer.
Yay, One of my families favorites!
Oh yeah, this has my name written all over it! Tfs