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Turkey French Dip with Slaw

Turkey French Dip with Slaw

by 6 people

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Makes: 4 servings

Prep: 10 mins

Cook: 10 mins

  • 1/2 cup mayonnaise
  • 2 tablespoons cider vinegar
  • 1 tablespoon plus 2 tsp. sugar
  • 1 1 pound bag  tricolor coleslaw mix
  • Salt and pepper
  • 1 boneless turkey breast (2 1/2 lbs) - skin removed, cut into 1/4-inch thick cutlets and pounded
  • 3 tablespoons EVOO
  • 1 1/2 cups low-sodium chicken broth
  • 1 baguette-ends trimmed, quartered crosswise and split
  • 8 slices Monterey Jack cheese
  1. In a large bowl, whisk together the mayonnaise, vinegar and sugar. Add the coleslaw and toss; season with salt and pepper. Refrigerate until ready to serve.
  2. Season the turkey cutlets with salt and pepper. In a large skillet, heat 1 tbsp. EVOO over medium-high heat. Working in batches, using more EVOO as necessary, cook the turkey, turning once, until golden, 3 minutes. Transfer to a plate. Pour the broth into the skillet; simmer for 1 minute. Off the heat, return the turkey and any juices to the pan.
  3. On a foil-lined baking sheet, broil the bread until toasted. Set the tops aside. Top the bread bottoms with the turkey and cheese; broil until melted, 1 to 2 minutes.
  4. Spoon some of the skillet juices onto the bread tops; place on the sandwiches. Strain the remaining juices into a bowl for dipping. Serve with the coleslaw.