Turkey French Dip Sandwiches (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds skin-on, boneless turkey breast |
3 tablespoons extra-virgin olive oil |
1 tablespoon fresh thyme, chopped |
kosher salt and freshly ground pepper |
2 carrots, thinly sliced |
2 celery stalks, thinly sliced |
1 large onion, roughly chopped |
2 cloves garlic, smashed |
1 cup low-sodium chicken broth |
3 tablespoons worcestershire sauce |
4 mini baguettes (or 6-inch sections of baguette), split |
4 slices provolone cheese |
Directions:
1. Rub the turkey breast with 1 tablespoon olive oil, the thyme, 1 teaspoon salt and 1/2 teaspoon pepper.
2. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat. Add the turkey, skin-side down, and cook until golden, about 3 minutes. Turn and cook 2 more minutes. Reduce the heat to medium high; add the carrots, celery, onion and garlic and cook, stirring, 2 minutes. Add the chicken broth and Worcestershire sauce and bring to a boil. Reduce the heat to medium low, cover and simmer until the turkey is cooked through, about 20 minutes. Transfer the turkey to a cutting board; let rest 5 minutes, then slice.
3. Preheat the broiler. Drizzle the cut sides of the bread with the remaining 1 tablespoon olive oil. Arrange the bread bottoms on a baking sheet; top each with a slice of cheese. Broil until melted, about 1 minute. Top with the turkey, vegetables and some of the pan juices, then cover with the bread tops. Serve with more pan juices for dipping.
4. Per serving: Calories 720; Fat 32 g (Saturated 10 g); Cholesterol 149 mg; Sodium 1,373 mg; Carbohydrate 40 g; Fiber 3 g; Protein 64 g
5. Photograph by Antonis Achilleos
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