This recipe is another take on the classic French Dip Sandwich. It is made with turkey instead. You can throw it all together in a slow cooker in the morning, and have it all ready to go when you get home from work. This Turkey Roast Dip with Melted Gruyere is from Kelsey’s Essentials. If you have never seen her yet, she is on the cooking Channel and is quite the little spit fire! I love this sandwich! It is perfect for a cold winter afternoon or evening. I really hate to rub it in, but the weather here in Mesa Arizona, is perfect this week. It reached 80 degrees yesterday and compared to 25 degrees last week, it is a welcome change. I’m so excited to be going to NYC for my Birthday in March. I will get to see my boys and maybe reconnect with some old friends from my Flight Attendant days with Eastern Air Lines. I’m also hoping I get to see a taping of our son Morgan’s television show, he is a writer for The Best Week Ever on VH1. If you haven’t seen it yet it is on Friday nights. The show is cleverly written and very funny! Let me know what you think of it. I’m also hoping to see our youngest son P.J. do some stand up comedy. This is a new venture for him and I know he has great material, plus a great delivery! I really don’t know how our boys do this stand up thing, Pete and I are both pretty shy and could never imagine doing what they are. As you can tell I’m one proud Mom! I will never be doing any kind of stand up routine so, I will get back to doing what I do best, cooking! Enjoy this Turkey Roast Dip with Melted Gruyere. Leave me a comment and let me know how you like it. Thanks, Stacey
3 Tbs butter softened
1 Tbs fresh thyme leaves, chopped
1 Tbs chopped fresh rosemary
Kosher salt and freshly cracked black pepper
1 large onion, roughly chopped
1/2 cup chicken broth
3 Tbs Worcestershire sauce
1 (3-pound) bone in turkey breast
6 demi French Baguettes, sliced in half
3 Tbs butter softened
12 slices Gruyere or Swiss cheese
For the turkey: In a small mixing bowl, mix together the softened butter and fresh herbs. Season with salt and pepper and set aside.
Spread the chopped onions over the bottom of a slow cooker. Pour the chicken stock and Worcestershire saucer into the slow cooker. Sprinkle the turkey with salt and pepper. Slather the turkey breast with herb butter, spreading half under the turkey skin. Place the turkey on top of the onions, breast side up. Cover and cook on high for 4 to 6 hours, unless you need to leave it cooking for longer, you can cook it on low for 8 to 10 hours. I have only done the high method before. Once the turkey reaches 170 degrees F, remove it from the slow cooker, transfer to a cutting board, tent with aluminum foil and allow to rest 10 minutes before slicing. Reserve any juices from the slow cooker, and add salt and pepper to taste. After the breast has rested, remove the skin and slice very thinly using a sharp knife. Then add back into the juices of the slow cooker.
For the sandwich: Preheat the broiler. Brush each side of the sliced bread with the softened butter and place on a baking sheet, buttered side up. Top each buttered baguette with sliced cheese. Place under the broiler until the cheese melts and begins to turn golden brown.
Carefully remove from the oven. Pile the turkey on the bottom half of each sandwich before topping it with the cheesy top. Serve the turkey au jus left over in the slow cooker for dipping.