Turkey French Dip Sandwiches Food

FRENCH DIP SANDWICHES

Steps:

• Make the onion spread: Heat the vegetable oil in a large skillet over medium-low heat. Add the onion and a pinch of salt; cover and cook, stirring, until golden, about 35 minutes. Add the shallots and scallion whites; cover and cook, stirring, until browned, about 25 more minutes. Stir in the scallion greens, then remove from the heat and let cool.
• Chop the onion mixture and transfer to a bowl. Add the sour cream, mayonnaise, vinegar, Worcestershire sauce and 1 teaspoon salt. Cover and refrigerate at least 2 hours and up to 1 day.
• Make the beef for the sandwiches: Mince the garlic, then sprinkle with 1 teaspoon salt and mash into a paste with the flat side of a large knife. Transfer to a bowl; add the olive oil, celery salt, cayenne and 1/2 teaspoon black pepper. Cut small slits all over the beef with a knife, then use your fingers to push the garlic paste into the slits. Cover; refrigerate at least 1 hour or overnight.
• Preheat the oven to 425 degrees F. Bring the beef to room temperature. Sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Place on a rack in a roasting pan; add 1 cup broth, 3/4 cup water, the celery, onion and parsley to the pan. Roast 10 minutes, then reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the center of the beef registers 115 degrees F, about 45 more minutes. Transfer to a cutting board; let rest 20 minutes. Strain the pan juices; reserve.
• Meanwhile, make the jus: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, 1 minute. Whisk in the reserved pan juices and the remaining 3 cups broth and bring to a boil, whisking. Remove the pan from the heat and stir in the sherry.
• Brush the rolls with some of the onion spread. Thinly slice the beef against the grain. Dunk the slices in the jus, then layer on the rolls. Serve the remaining jus in small bowls for dipping.

TURKEY ROAST DIP WITH MELTED GRUYERE

Steps:

• 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.

THANKSGIVING TURKEY FRENCH DIP RECIPE BY TASTY

Steps:

• Make the cranberry mustard sauce: In a small bowl, mix together the cranberry sauce and mustard.
• Make the gravy au jus: In a small saucepan, whisk together the gravy and chicken stock over medium heat until gently simmering. Season with black pepper as needed. Remove from the heat and divide between 2 small bowls for dipping.
• Turn the broiler on high.
• Place the bottom of each French roll, cut-side up, on a baking sheet. Spread about 2 tablespoons of cranberry mustard sauce on each half, then layer on the sliced turkey. Top with the Swiss cheese. Broil for 30 seconds.
• Remove the pan from the oven and add the top buns, cut-side up. Broil for another 30 seconds, until the top buns are golden brown and the cheese is melted and lightly bubbling.
• Place the top buns on top of the melted cheese and transfer to plates with the au jus alongside for dipping. Serve immediately.
• Enjoy!

SARASOTA'S SWEET AND TANGY TURKEY FRENCH DIP SANDWICH

Steps:

• Mustard Horseradish Sauce -- Just mix the mayo, horseradish, mustard, honey, apple juice, and thyme. Add to a small bowl, cover and refrigerate. Done. You can easily make this ahead.
• Apple Au Jus -- In a small pot, add the broth, apple juice, honey, Lipton seasoning and bring to a boil. Stir well and immediately reduce and simmer until it naturally thickens. About 5 minutes. This can easily be made and ahead and just reheated right in the microwave on on the stove.
• Onions and Apples -- In a small saute pan, add the butter and bring to medium heat. Add the onions, apples and pinch of salt and saute for 3-5 minutes until the onions and apples are soft, but not "mush." Season with a little pepper and set to the side as you make the sandwiches.
• Rolls -- As the onions and apples saute, put the rolls inside facing up under the broiler and toast very lightly. Keep the broiler on.
• Sandwich -- Spread the bottom bun with a little of the dressing. Then dip the turkey slices in the warm au jus, just to get a little juice on it and layer on the sandwich. Top with the warm onions and apples and 2 slices of the cheese. Put under the broiler for just a minute until the cheese melts. Top with the other roll, also slathered with the dressing.
• Serve -- Cut in half and serve with the warm au jus, 1/4-1/3 cup per person. ENJOY!