We had such a great weekend. We made a quick trip to Omaha to visit my friend Alison of thishomemadelife.com. It was a wonderful visit, filled with new friends, wonderful food, and s’mores. People rarely cook for me, and nothing makes happier than going to someones house for dinner. So to have Alison cook dinner for me was a huge treat. Her home is so warm and inviting. Being a food blogger has introduced me to some of the most incredible people. If I had never started Baked Bree, I would have missed out on so many wonderful experiences, not to mention friends.
The last few weeks have been really crazy around here. I really was naive to think that when the kids went back to school that I would have so much time during the day. In some ways, I do, but it amazes me how quickly 3:20 rolls around and the big kids come home. I have spent a lot less time online, and more time involved with teaching a class, volunteering in the kid’s classrooms, and trying to be more present when everyone is home.
I recently did some work for tablespoon.com and fell in love with my slow cooker all over again. I love to start dinner in the morning by throwing some things into my slow cooker and letting it slow cook all day. Days when I do not have a plan in place, or something ready to go, they just do not run as smoothly. Recipes like this turkey dip sandwich save my life during busy weeks. It is easy, delicious, and everyone in my family looks forward to it.
3 tablespoons room temperature butter
1 Tablespoon fresh thyme
1 Tablespoon fresh rosemary (I did not have any so I just used thyme)salt and pepper
1 onion, sliced thinly
1/2 cup chicken broth
3 tablespoons Worcestershire sauce
1 (3-pound) turkey breast (I used boneless, but bone in works too)
6 Italian rolls
3 Tablespoons soft butter
12 slices cheese (I used Havarti, but Cheddar, Provolone, or Gruyere would be great too)
- 3 tablespoons room temperature butter
- 1 Tablespoon fresh thyme
- 1 Tablespoon fresh rosemary (I did not have any so I just used thyme)salt and pepper
- 1 onion, sliced thinly
- ½ cup chicken broth3 tablespoons Worcestershire sauce
- 1 (3-pound) turkey breast (I used boneless, but bone in works too)
- 6 Italian rolls
- 3 Tablespoons soft butter
- 12 slices cheese (I used Havarti, but Cheddar, Provolone, or Gruyere would be great too)
- In a small bowl, combine the room temperature butter, thyme, rosemary, salt and pepper. Set aside.
- Add the sliced onions, chicken stock, and Worcestershire sauce to the bottom of your slow cooker.
- Add the turkey breast.
- Cover the turkey breast with the reserved butter.
- Cook on high for 4 to 6 hours. The turkey needs to reach an internal temperature of 170 degrees. When it reaches 170 degrees, take the turkey out and cover it with foil. Let it rest for 10 minutes before slicing.
- Reserve the onions and the broth. Slice the turkey as thinly as you can. Preheat your broiler. Butter the rolls. Add slices of turkey and onions. Top with cheese and broil until the cheese melts and the rolls are lightly toasted.
- Serve with the reserved broth on the side.
This recipe was adapted from here.