| Level: | Easy |
| Total: | 6 hr 25 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons unsalted butter, softened
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon chopped fresh rosemary
- Kosher salt and freshly cracked black pepper
- 1 large onion, roughly chopped
- 1/2 cup low-sodium chicken broth
- 3 tablespoons Worcestershire sauce
- 1 (3-pound) bone-in turkey breast
- 6 demi French baguettes, sliced in half
- 12 slices Gruyere cheese
Instructions
- For the turkey: In a small mixing bowl, mix together the softened butter and fresh herbs. Season with salt and pepper and set aside.
- Spread the chopped onions over the bottom of a slow cooker. Pour the chicken stock and Worcestershire sauce into the slow cooker. Sprinkle the turkey with salt and pepper. Slather the turkey breast with herb butter, spreading half under the turkey skin. Place the turkey on top of the onions, breast side up. Cover and cook on high for 4 to 6 hours, checking it after 4 hours to see if the internal temperature has reached 170 degree F. Once the turkey reaches 170 degrees F, remove it from the slow cooker, transfer to a cutting board, tent with aluminum foil and allow to rest 10 minutes before slicing. Reserve any juices from the slow cooker. After the breast has rested, remove the skin and slice very thinly using a sharp knife.
- For the sandwich: Preheat the broiler. Brush each side of the sliced bread with the softened butter and place on a baking sheet, buttered side up. Top each buttered baguette with sliced cheese. Place under the broiler until the cheese melts and begins to turn golden brown.
- 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 left over in the slow cooker for dipping.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1444 |
| Total Fat | 46 g |
| Saturated Fat | 20 g |
| Carbohydrates | 161 g |
| Dietary Fiber | 8 g |
| Sugar | 16 g |
| Protein | 95 g |
| Cholesterol | 210 mg |
| Sodium | 2418 mg |
Reviews
You can buy in the big box stores (and probably regular supermarkets) a full boneless turkey breast which comes out to less than $4 a pound. It is the only way I buy turkey now. You can slice it thin or thick that way. The leftovers can even be frozen if you don’t want to make many sandwiches at once. A smart way to make a Turkey French Dip!
I saw this recipe on Kelsey’s show years ago. I made it and everyone loved it ! I’m so glad that I found it again on the Food Network! It’s easy to make and delicious!
Great & easy! I don’t eat beef but did in the past; French dip is one I miss but this is a great replacement.
I made this recipe a few years ago and went searching for it today. This meal gets me more excited than Thanksgiving!
This recipe’s aroma warms the whole house; then you have your sandwich with the awesome dip and realize you have a very special go-to. I Uber full-time and share this with many of my rides – all saying “It sounds fantastic “ and it is.
I have made this several times. My husband is a big fan. The last two times I used a frozen turkey “roast”, thawed and unwrapped it, and used the enclosed packet of turkey gravy instead of the chicken broth. Still great.
Excellent!
Delicious! Made this tonight and both husband and I loved it! Husband is not typically a fan of turkey but he said it was excellent and thanked me for dinner twice! Didn’t change a thing. Turkey was very juicy and had a great flavor. Will definitely make this again!!
This recipe is fantastic! My husband went crazy over it. I will be making this again! The turkey is flavorful and tender. I used provolone but I’m sure the gruyere would be even better. I had to use two smaller bone in turkey breasts that equaled a little over 3 lbs, but this still came out fine. Seriously delicious and makes the house smell like Thanksgiving!