Turkey French Dip with Slaw

Photo by Tufgrlz B.
Adapted from rachaelraymag.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelraymag.com

Ingredients

  • 1/2

    cup mayonnaise

  • 2

    tablespoons cider vinegar

  • 1

    tablespoon plus 2 tsp. sugar

  • 1

    1 poundbag 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

Directions

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. 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. 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. 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.

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