Turkey French Dip Sandwich
This Turkey French Dip Sandwich is perfect to use up that leftover Thanksgiving turkey or roast a breast for a comforting hot sandwich.
Servings 6
Calories 381kcal
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.
Nutrition
Serving: 6Servings | Calories: 381kcal | Carbohydrates: 18g | Protein: 24g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Cholesterol: 89mg | Sodium: 823mg | Fiber: 2g | Sugar: 1g
