I have this thing for sandwiches.
One of the many things my fiance loves about me is that taking me to a sports bar where I can eat potato skins, nachos, burgers, and wings with a nice cold Angry Orchard is just as good, if not better, than taking me to a 5 star restaurant where you pay $50 for a plate for a piece of asparagus, a slice of beef tenderloin, topped off with some weird green leaves, surrounded by a sauce that has some foreign ingredients that I can’t even pronounce. Don’t get me wrong, I am not against fine dining. A couple of times a year we do get dressed up and go to a nice restaurant and enjoy a nice 4 course meal. HOWEVER, I prefer food where I can use my hands and drips with fat.
In the spirit of making healthier choices and getting my fiance to eat a little healthier, I came across this recipe in my Food Network Magazine that I get every month. You see, we have lived together now for a week and I knew that when he moved in that I was going to have to have a plan for the meals that we would eat every week. When it was just me, I would “wing it”. I would hardly ever know what I was going to eat for dinner. Sometimes I just ate a bowl of cereal. I knew that wouldn’t be fair or work with him around. Therefore, when I saw this recipe I knew it was going to be a winner because it was a sandwich and it had cheese on it. He didn’t even seem to mind or care about the carrots and other vegetables that are apart of the sandwich. Also, it is lean because I used turkey instead of beef, which he doesn’t really eat as much anyway.
So ladies and gents, if you are looking for a sandwich that will still give you the comfort of eating something informal and with your hands, but you are trying to stay on the healthier side, I highly recommend these sandwiches. They are super awesome and tasty and, ladies, your man will love them.
*Recipe adapted from Food Network Kitchen
- 1½ lb. turkey breast
- 3 tbsp. olive oil
- 2 carrots, thinly sliced
- 2 celery stalks,thinly sliced
- 1 large onion, roughly chopped
- 2 cloves garlic, mashed
- 3 tbsp. Worcestershire Sauce
- 1 tbsp. liquid smoke
- 2 c. chicken broth
- 4 mini baguettes or ciabatta bread
- 4 slices provolone cheese
- Preheat a crockpot on high: In a large saute pan, heat the olive oil on medium heat. Once the oil is hot, place the turkey breast in the pot to sear on both sides for 2-3 minutes. Add the celery, carrot, and onion. Season with salt and pepper to taste.
- Meanwhile, while the crockpot is heating, add the chicken stock. Add the garlic to the pot of turkey breast, Worcestershire, and liquid smoke. Turn the turkey breast and the rest of the contents to the crockpot and allow to cook for 1 hour.
- Once the turkey has cooked, Roughly carve the turkey breasts and turn the meat back into the crockpot for another 30 minutes.
- Preheat the broiler in the oven , cut the bread into two pieces and brush what will be the top of the sandwich with olive oil. Place a piece of provolone cheese on top and place in the oven and allow the cheese to melt, about 2-3 minutes. Take the bottom piece of bread and pour drizzle with some of the drippings of the turkey and place some of the turkey, celery,and carrots on the bottom and put the top piece of bread on top, secure with toothpick and enjoy.