Turkey French Dip Sandwiches

• 1 1/2 pounds skin-on, boneless turkey breast
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh thyme, chopped
• Kosher salt and freshly ground pepper
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 1 large onion, roughly chopped
• 2 cloves garlic, smashed
• 1 cup low-sodium chicken broth
• 3 tablespoons Worcestershire sauce
• 4 mini baguettes (or 6-inch sections of baguette), split
• 4 slices provolone cheese

1. Rub the turkey breast with 1 tablespoon olive oil, the thyme, 1 teaspoon salt and 1/2 teaspoon pepper.
2. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat.
3. Add the turkey, skin-side down, and cook until golden, about 3 minutes.
4. Turn and cook 2 more minutes.
5. Reduce the heat to medium high; add the carrots, celery, onion and garlic and cook, stirring, 2 minutes.
6. Add the chicken broth and Worcestershire sauce and bring to a boil.
7. Reduce the heat to medium low, cover and simmer until the turkey is cooked through, about 20 minutes.
8. Transfer the turkey to a cutting board; let rest 5 minutes, then slice.
9. Preheat the broiler.
10. Drizzle the cut sides of the bread with the remaining 1 tablespoon olive oil.
11. Arrange the bread bottoms on a baking sheet; top each with a slice of cheese.
12. Broil until melted, about 1 minute.
13. Top with the turkey, vegetables and some of the pan juices, then cover with the bread tops.
14. Serve with more pan juices for dipping.
15. Per serving: Calories 720; Fat 32 g (Saturated 10 g); Cholesterol 149 mg; Sodium 1,373 mg; Carbohydrate 40 g; Fiber 3 g; Protein 64 g
16. Photograph by Antonis Achilleos

skin, extravirgin olive oil, fresh thyme, kosher salt, carrots, celery stalks, onion, garlic, chicken broth, worcestershire sauce, baguettes, provolone cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/turkey-french-dip-sandwiches-recipe.html (may not work)