Hot Turkey Sandwich Upgrade: Garlic Toasts with Wilted Spinach, Turkey, Gravy, Tomato & Provolone

It's all about the gravy, baby!
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Garlic Toasts with Wilted Spinach, Turkey, Gravy, Tomato & Provolone

Recipe by Rachael Ray

Start to Finish: 30 minutes

Servings: 4


  • 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

  • Black pepper

  • 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

  • Salt

  • 1/2 lemon

  • 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.