French Turkey Sandwiches
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 720, total fat 32 G., saturated fats 10 G., proteins 64 G., carbohydrates 40 G., fiber 3 G., cholesterol 149 mg, sodium 1373 mg, sugar - G.
Calories 720, total fat 32 G., saturated fats 10 G., proteins 64 G., carbohydrates 40 G., fiber 3 G., cholesterol 149 mg, sodium 1373 mg, sugar - G.
French Turkey Sandwiches - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 650 g turkey breast fillet with skin
- 3 tbsp. l. olive oil
- 1 tbsp chopped fresh thyme
- Salt and freshly ground pepper
- 2 carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 1 large onion, diced
- 2 cloves garlic, crushed
- 1 cup lightly salted chicken broth
- 3 tbsp. Worcestershire sauce
- 4 mini baguettes, cut in half lengthwise
- 4 slices provolone cheese
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Cooking the dish according to the recipe:
- Rub turkey breast with 1 tablespoon olive oil, 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 breast, skin side down, and cook until golden brown, about 3 minutes. Turn and cook for another 2 minutes. Reduce heat to medium, add the carrots, celery, onion, and garlic, and cook, stirring, for 2 minutes. Add the chicken broth and Worcestershire sauce and bring to a simmer. Reduce heat to medium-low, cover, and continue cooking until the turkey is cooked through, about 20 minutes. Transfer the turkey breast to a cutting board and let it rest for 5 minutes to allow the juices to distribute evenly, then slice.
- Preheat the oven to high. Spread the inside of a baguette with olive oil. Place the bottom halves of the baguette on a baking sheet and top with slices of cheese. Place the baking sheet in the oven and bake until the cheese is melted, about 1 minute. Top with the turkey and vegetables, pouring the juices over the top, then cover with the top halves of the baguette. Pour the juices into a gravy boat and serve with sandwiches.
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