Turkey French Dip with Slaw

By rossboys

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons cider vinegar
• 1 tablespoon plus 2 tsp. sugar
• 1 1 pound bag tricolor coleslaw mix
• Salt and pepper
• 1 boneless turkey breast (2 1/2 lbs) - skin removed, cut into 1/4-inch thick cutlets and pounded
• 3 tablespoons EVOO
• 1 1/2 cups low-sodium chicken broth
• 1 baguette-ends trimmed, quartered crosswise and split
• 8 slices Monterey Jack cheese

Details

Preparation time 10mins
Cooking time 20mins
Adapted from rachaelraymag.com

Preparation

Step 1

1. In a large bowl, whisk together the mayonnaise, vinegar and sugar. Add the coleslaw and toss; season with salt and pepper. Refrigerate until ready to serve.
2. Season the turkey cutlets with salt and pepper. In a large skillet, heat 1 tbsp. EVOO over medium-high heat. Working in batches, using more EVOO as necessary, cook the turkey, turning once, until golden, 3 minutes. Transfer to a plate. Pour the broth into the skillet; simmer for 1 minute. Off the heat, return the turkey and any juices to the pan.
3. On a baking sheet, broil the bread until toasted. Set the tops aside. Top the bread bottoms with the turkey and cheese; broil until melted, 1 to 2 minutes.
4. Spoon some of the skillet juices onto the bread tops; place on the sandwiches. Strain the remaining juices into a bowl for dipping. Serve with the coleslaw.