The other day, my husband was describing one of his college volunteer trips and dropped the phrase “hot turkey sandwich,” and I don’t think I could tell you what he said after that. I was fixated.
Hot turkey sandwiches. Doesn’t that just sound amazing? It evokes memories of the State Fair, the Kentucky Derby, family barbecues, and lunch by the beach. So juicy and delicious.
Where to buy just turkey breast
Trader Joe’s. I don’t know anywhere else that sells regular ol’ turkey breast that doesn’t also include (a) an entire bird, (b) lunchmeat, or (c) meatballs. I bet you could find it at Whole Foods, but you’d probably have to fork over your Whole Paycheck for it.
You can of course use chicken breast, too, though you’ll need more filets of it. Turkey breasts are BIG. We used about 2 pounds of turkey breast (8-9 servings), and they’re about a pound each.
By the way, Dutch Crunch Bistro Blend chips are the bee’s knees. And these red grapes were so ripe they were ready to burst.
I thought about making this turkey sammy next level by making gravy to go on top, but that was more work than I was willing to perform. I settled for adding a bit of cream to the shredded turkey and wowweee.
On a whim, raspberry jam and mustard made up the condiments and it was SO yummy!
Hope you enjoy the heck out of these hot turkey sandwiches. Jim has already requested the recipe be placed in The Arsenal.
Hot Turkey Sandwiches
Ingredients
- 2 lbs Turkey breast
- 1 tbsp Olive oil
- 1 tsp 21 Salute Seasoning Trader Joe's
- 1 tsp Sea salt
- ¼ tsp Black pepper
- 1 tsp Better than Bullion chicken base
- 1 cup Water
- ½ Onion
- 3 tbsp Heavy cream
- 8 Hamburger buns
- Mustard, cranberry jelly, Muenster cheese or other toppings
Instructions
- Add oil to a medium pot on medium flame. Add to it the turkey breasts, then sprinkle the 21 Salute seasoning, salt, and pepper over the turkey. Place the onion half on top of the spices. Last, add the chicken base and water and cover. Bring to a boil and lower the heat, simmering for 3-4 hours.
- Shred the turkey with two forks. Stir in cream.
- Place oven rack 3-4" under broiler and then turn on the broiler. Butter buns and place face-side up on a pan. Place under the broiler for 3 minutes until golden. Use tongs to serve turkey on the buns. Top with mustard, cranberry jelly, and cheese, if desired.