Turkey French Dip Recipe

Prep and Warm Turkey

If using pre-smoked/pit turkey breast cold from refrigerator, slice it against the grain into 1/8–1/4-inch slices. Toss the slices lightly with 2 tbs olive oil, 1 tsp salt, 1 tsp black pepper and 1/2 tsp garlic powder so seasoning is even. Heat a large cast-iron skillet or plancha over medium-high heat until hot.

Working in batches, warm the seasoned turkey slices in the hot skillet for 1–2 minutes per side until just heated through and edges develop a little color. Transfer to a plate and tent with foil to keep warm.

Split the French rolls horizontally and butter the cut sides with the 2 tbs softened butter. Place the buttered rolls cut-side down on the hot skillet until golden and lightly crisp, about 1 minute. Remove from heat.

Assemble sandwiches: pile about 8 oz (roughly 1/2 lb) warmed turkey per two rolls (adjust to preference) on the bottom halves. Top evenly with 2 slices provolone per sandwich (4 sandwiches total uses 8 slices). Return assembled bottom+cheese to the skillet or a 350°F oven for 2–3 minutes just until provolone melts.

Place caramelized onions (see next section) over the melted provolone, close the sandwiches with top halves and press gently. Slice each roll in half if desired and keep warm while preparing consommé.

Heat 2 tbs butter and 1 tbs olive oil in a large sauté pan over medium heat until butter foams. Add the thinly sliced onions and 1/2 tsp salt; toss to coat.

Cook onions, stirring every 2–3 minutes, lowering heat slightly if they brown too quickly. After 15–20 minutes onions will be soft and turning golden; continue cooking another 10–20 minutes for deep caramelization. If onions begin to dry out, add a splash (1–2 tbs) water.

Stir in 1 tsp brown sugar (optional) and 1 tsp balsamic vinegar in the final 2 minutes of cooking to deepen color and flavor. Taste and adjust seasoning. Remove from heat and keep warm until assembly.

In a large saucepan combine 6 cups low-sodium stock, roasted turkey bones (if using), chopped shallot, carrot, celery, bay leaf, thyme sprigs and 6 peppercorns. Bring to a gentle simmer over medium heat.

Skim any foam from the surface, then reduce heat to low and gently simmer, partially covered, for 25–30 minutes to let flavors concentrate. If using bones, simmer 40–45 minutes for more extraction.

Remove bones and large solids with a slotted spoon. Optional: strain the consommé through a fine-mesh sieve lined with cheesecloth for a clear broth. Return strained liquid to saucepan.

Season with kosher salt (start with 1 tsp, taste and adjust) and stir in 2 tbs dry sherry or Marsala if using. Keep hot on lowest heat setting; consommé should be served hot for dipping.

Cut sandwiches as desired and place each sandwich on a shallow plate. Pour consommé into small individual dipping bowls or one larger bowl for the table.

Sprinkle chopped parsley and a pinch of cracked black pepper over the sandwiches. Serve immediately with hot consommé on the side for dipping the turkey-and-cheese sandwiches (French dip style).