Juicy herbed turkey breast with melted cheese and crusty bread, dipped in a wonderfully flavorful au jus. What is better than that, except maybe that it is done in the slow cooker!
God bless my slow cooker. I seriously can not believe that I left it unloved, on a pantry shelf, for so long. What was I thinking? I judged, and labeled, and allowed myself to put you into the cliche category that brought to mind visions of heavy condensed soup laden dishes. Please forgive me dear slow cooker, I hang my head in shame.
With the temps still in the 40’s around here, I have really been trying to fight my never ending craving for carbs. I have been very proud of myself though. I haven’t made a Mac and Cheese in, what is feeling like, forever. I think I deserve a reward for that. Possibly in the form of a Reuben Mac and Cheese that I have scheduled for this weekend? Hey, once in a while is OK right? At least I am not making one every week like I have been wanting to do. I guess I do have a bit of self control in there somewhere!
One of my other loves is a good old French Dip Sammie. Oh yes, the crusty bread, gooey cheese, and rich au jus. Mmmmm heaven on a baguette. My daughter and I used to love the one they had at Quiznos. Unfortunately the one they had here in town went out of business. Ah the joys of living in a small town. It seems that any restaurant I enjoy dies a slow death. Maybe I am a jinx?
Naaa it more likely that my small little town seems to suffer from having a touch of ADD. The people flit to the new and sparkly, only to quickly lose interest and move on to the next shiny thing. I can’t tell you how many new restaurants that have opened here to packed dining rooms with standing room only bars. Yet 6 months later they seem completely forgotten. Ya, every time my kids tell me that I should open a little bistro I just remind them of how many we have seen go bye bye in the 9 years we have lived here.
One of those places was a cute little hole in the wall called The Red Rooster. Hardly any room inside, but a fabulous deck that looked right out over the water. They were pet friendly and used local produce as much as possible. I loved it there. But nope, gone it was in just a few months.
They made fabulous sandwiches piled high with any kind of meat you could desire. My favorite was their Turkey Dip. Juicy turkey breast thick sliced on a mini baguette, with melted Swiss cheese, and a gorgeous au jus that I was tempted to drink with a straw every time I had one! The kids and I went at least once a week. I wish I could find the pictures we took of the sandwiches we ate there! A plateful I swear! My son got one of their deluxe sandwiches and the first thing he said when it came to the table was, “It is a big as my head!”!
Anywho, memories of those fun times and fab sammies spurred me on to make my own at home. I had a few turkey breasts in the freezer (gotta love those BOGO sales!) so I did a quick search online and found a few recipes. I loved the idea of using my slow cooker, so I settled on this one, tweeked it a bit, and WALA a few hours later I was nomming on quite possibly the best turkey dip I have ever had! The kiddos came over for dinner and they all raved about them. Seth seriously debated going in for seconds!!
7 tablespoons room temperature unsalted butter, divided
3 tablespoons fresh thyme leaves, chopped
4 cloves garlic, minced
1 lemon, zested
Freshly cracked black pepper
1 large onion, chopped
1/2 cup chicken stock
3 tablespoons Worcestershire sauce
1 (4-pound) bone-in turkey breast
4 demi French baguettes, sliced in half
12 slices Swiss Cheese
For the turkey: In a small mixing bowl, mix together 4 tablespoons softened butter, thyme, garlic, and lemon zest. Season with salt and pepper and set aside.
Spread the onions over the bottom of a slow cooker. Pour the chicken stock and Worcestershire sauce into the slow cooker. Sprinkle the turkey with salt and pepper. Spread the herb butter on the turkey, spreading half under the turkey skin. Place the turkey in the slow cooker breast side up. Cover and cook on high for 4 to 6 hours, or until the internal temperature has reached 165 degree F. Remove the turkey 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. Slice the turkey very thinly.
Preheat the broiler. Brush each side of the sliced bread with the remaining 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.
Remove from the oven. Pile the sliced 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.
It's still super sweet that your kids tell you you should open up shop 🙂 that must be such a wonderful feeling, to put such awesome food on the table! You're the best mum, I'm sure, Bobbi! And cheers to these sammies!!
Ya, it is their dream for Mom to have her own small bistro style restaurant. I have to admit, it does sound nice. But with the way things are going here it is too risky!! I guess I will just stick to feeding the friends and family the best stuff I can 🙂 Thanks so much for stopping by!!
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….