Turkey French Dip Sandwiches
2 lbs turkey cutlets
1 tablespoon fresh thyme leaves
salt & fresh ground pepper (to taste)
2 tablespoons Worcestershire sauce
2 tablespoons extra virgin olive oil
1 large Spanish onion, sliced
2 garlic clove, minced
2 tablespoons butter
2 tablespoons flour
2 cups chicken broth
6 long Italian rolls
1 cup shredded mozzarella cheese
Slice the turkey as thin as possible and season with the thyme, salt, pepper & Worcestershire sauce.
In a large skillet, heat one tablespoon olive oil and sauté sliced cutlets until no longer pink. Remove turkey to a plate; in hot skillet melt butter and stir in flour. Pour in chicken broth and stir to combine – breaking up any lumps. Add the turkey back in and simmer, covered in broth until tender.
Meanwhile, in another skillet, heat the remaining olive oil and sauté the onions and garlic on medium-medium low heat until the onions are nice and tender (20 minutes or so).
When turkey and onions are both tender, spread desired amount of mayonnaise on long Italian rolls. Scoop turkey on rolls, top with onions and cheese.