|Turkey Roast Dip with Melted Gruyere|
When I first began blogging over 5 years ago I participated in many events throughout the blogosphere. I still participate in some of the events out there when time allows, and my old friend Elly of Elly Says Opa has resurrected her event Eat to The Beat, an event she created back in 2008, when blogging events were all the rage. I was feeling nostalgic with this cooler weather so happily decided to participate once again on this trip down memory lane to celebrate her 5 years of blogging. Congratulations Elly!!
This is an event I participated in often back in the infant stages here at More Than Burnt Toast. I thought it would be fun to reminisce about my early blogging days and support Elly as she travels down this road as well. I am calling this week Event Week since I will be participating in several events in the blogosphere.
My choice is a song by Adam Sandler that cracks me up every time..."Lunch Lady Land". So many choices like macaroni and cheese, shepherds pie, sloppy joes, chicken pot pie, pepperoni pizza, chocolate pudding, but I decided to go with "hoagies" and "grinders". For those of you not living in the Midwestern United States, like me, these are other names for submarine sandwiches (with a "grinder" being a toasted version).
This exceptional recipe for a Turkey Roast Dip with Melted Gruyere that I am offering you today is a relative of another similar sandwich called a beef dip which is a version of a submarine here in Western Canada (and perhaps the United States). According to "Wikipedia" a French Dip or a Beef Dip is a hot sandwich consisting of thinly sliced roast beef or, sometimes, other meats on a "French roll" or baguette. It is usually served au jus ("with juice"), that is, with beef juice from the cooking process to dip your sandwich in. Beef broth or beef consomme is sometimes substituted although definitely not as flavourful. I had not heard of a beef dip until I moved to Calgary in the western province of Alberta many years ago. It's very possible they may serve it in the Eastern provinces these days, but since the restaurant version usually consists of canned or powdered "jus" it is not something I would order off of the menu.
As I have mentioned before I am now working 6 days a week so I roasted the turkey breast on the weekend and when making the sandwich for the weekday heated the meat briefly in the microwave. You could also reheat the turkey in its own "jus," it is definitely up to you. The "jus" with the wine, herbs, garlic and roasting juices is quite simply the best I have ever eaten!!! You know those dishes that if ever you were to write a cookbook it would be included, or the recipe that your friends always ask for! This is it!!! Comfort food at its best!! Since the song "Lunch Lady Land" talks about navy beans in the same breath I served it with a navy bean salad and some crispy fingerling potatoes.
"In Lunch Lady Land, your dreams come true.
Clouds made of carrots and peas.
Mountains built of shepherd's pie
And rivers made of macaroni and cheese.
But don't forget to return your trays
And try to ignore my gum disease.
No student can escape
The magic of Lunch Lady Land.
Hogies and grinders.
Hogies and grinders.
Hogies and grinders.
**Turkey Roast Dip with Melted Gruyere**
very loosely based on recipe from Kelsey Nixon
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon chopped fresh rosemary
- Kosher salt and freshly cracked black pepper
- olive oil
- 1 large onion, roughly chopped
- 2 cloves garlic
- 2 cups low-sodium chicken broth
- 3/4 cup white wine
- 3 tablespoons Worcestershire sauce
- 1 (5-pound) whole turkey breast
- 6 Italian Calabrese buns or hoagie buns
- 2 tablespoons olive oil
- 12 slices Gruyere cheese
For the turkey: In a small mixing bowl, mix together a little olive and fresh herbs. Add enoigh olive oil to moisten the herbs since these will be smeared onto the turkey breast. Season the breast with salt and pepper and set aside.
Scatter the onions on the bottom of a roasting pan just large enough to hold the turkey breast. Add the chicken broth, Worcestershire sauce, garlic cloves and 1 cup of white wine. Set the meat breast-side up in the pan. Bake at 400° for 1- 1 1/2 hours or until a thermometer registers 165°. Let stand for 15 minutes. Discard turkey skin. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees as it rests.)
Remove onion and garlic cloves from pan drippings and discard. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat.
Cook 10 minutes or until reduced to 1 1/2 cups. Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper.
Carefully 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, " with the sauce in a small bowl for dipping.