Turkey French Dip Sandwiches

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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

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


  1. Rub the turkey breast with 1 tablespoon olive oil, the thyme, 1 teaspoon salt and 1/2 teaspoon pepper. 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. 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.
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