Recipe by Rachael Ray
Start to Finish: 30 minutes
3 tbsp. olive oil
4 tbsp. butter
3 cloves garlic, 1 crushed and 2 finely chopped
4 slices (1 inch thick) good-quality white bread
A small handful (about 1/4 cup) of fresh flat-leaf parsley, chopped
About 1/2 cup freshly grated Parmigiano-Reggiano or Parmesan
2 tbsp. flour
1 1/2 cups turkey or chicken stock
About 2 tsp. Worcestershire sauce
1 lb. thick-cut deli-sliced roast turkey breast
3/4 to 1 lb. medium leaf spinach (not baby), stemmed
Freshly grated or ground nutmeg
4 thick slices of beefsteak tomato
8 slices provolone
1. Switch on the broiler. Line a small baking sheet with foil.
2. In a small skillet, heat about 1 tbsp. oil, one turn of the pan, over medium. Add 2 tbsp. butter and the crushed garlic and swirl until the garlic is aromatic, a minute or so. Toast the bread; brush with the garlic butter. Top with the parsley and Parm. Broil on the baking sheet until the cheese melts, 2 to 3 minutes.
3. In another large skillet, heat the remaining 2 tbsp. oil, two turns of the pan, over medium. Add the chopped garlic and stir until aromatic, a minute or so. Toss in the spinach until wilted, about 1 minute. Add the nutmeg; season. Squeeze the lemon over the spinach.
4. Top the garlic toasts with the spinach, the turkey and gravy, and the tomato; season. Top with the provolone. Broil until bubbly and browned, about 3 minutes.