Slow Cooker Turkey Dip Sandwiches – A lighter take on the French Dip sandwich. Turkey Dip sandwiches with onions and melted cheese on a toasted bun.
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)
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.
Slow Cooker Turkey Dip Sandwiches
Slow Cooker Turkey Dip Sandwiches - Kelsey Nixon's Slow Cooker Turkey Dip Sandwiches are a nice change from the tradtional French Dip. Start this is the morning and dinner is done.
Ingredients
- 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 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)
Instructions
- 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.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
This recipe was adapted from Kelsey Nixon.
This Post Has 35 Comments
YUM! I love my slow cooker, I rarely use it, but you have inspired me. This is the perfect time of year to break that puppy out and make something savory and delicious!
I have fallen in love with mine all over again. I use it at least once a week.
SO glad you got to enjoy Alison’s home … and her cooking! She’s a rare find — a true treasure! Can’t wait to try this recipe, Bree! YUM!
She is wonderful, I am lucky to call her my friend.
This looks so yummy! I will definitely try this one out. I think I may try it with a little cranberry sauce on it. What do you think?
I think that sounds like a very good idea. 🙂
Fresh turkey sandwiches! YUM.
so yum.
This looks so great. I am not sure if it’s the NJ connection or what but all the food you post just speaks to me, so thank you, I made the slow roasted balsamic pork today and it was delicious. Thanks for taking the time to post these great recipes
This looks wonderful, I do have a question though, the turkey breast, did it come tied like that? I very rarely (ok really only at Thanksgiving) buy turkey so I’m clueless. Does it need to be tied like that for this to work?
Yes, it did. But you can use one that is not tied in any way also.
OMG I want one of these right now! I’m drooling. hehee! I’ll also take one of those cupcakes from your header. Is there anything you make that doesn’t look SO good? hehee!
you are sweet, thanks Dee!
I look forward to trying this recipe!!
you will love this. So easy and the boys will eat it.
I feel like i refound my slow cooker at the end of the summer as well. With my schedule I need to use it more. This is so going in my rotation. Somehow I want to use this and serve it over a shredded and wilted cabbage dish or something like that. The kids and husband will be all over the sandwiches.
I have fallen in love all over again. Sounds like a great way to serve it.
These were AMAZING!!!! Thank you so much for such a great recipe!!!
I am so glad that you liked them so much.
I’m new to your blog, and it looks great!
Have you ever made this using a frozen turkey breast (such as Jenni-O boneless turkey breast that comes in a cooking bag)? Should the turkey be frozen or fresh? Would you know how long to cook it in the crock pot if using frozen?
I prefer fresh, but if you use a frozen breast, make sure that it is thawed first.
Thanks!
you’re welcome.
Bree, these were soooo good. I devoured my sandwich and so did Jude and the kids. Thank you!
you are welcome, so glad that you guys liked them.
Yum! I saw this recipe on the cooking channel, Kelsey’s I believe. It is a delicious recipe, though I must say I’m a little surprised that you didn’t refer to her as where the recipe came from…
I did forget to link back, and I should have. I did see her make it, but made some changes to the recipe, but should have mentioned that I saw something similar on her cooking show. Thank you for bringing to my attention.
Hi bree! I cooked the turkey in my slow cooker in low for 8 hrs and the onions stick To the bottom…the turkey Was soft in the center but dry in the outside. Do you think MY error Was put it in low for that amount of time?
Probably, it also might have to do with the size of your turkey.
Made this for dinner tonight. I modified it based on what was in my kitchen (no rosemary, sorry!)
But my ever-picky six-year-old LOVED it. She asked for another and she loved being able to dip it. Will definitely be making it again!
Great!!
Can you do this in a regular oven with the recipe doubled? How long would it take to cook do you think?
Yes, and I am not sure. I don’t cook it in the oven. I’d say an hour at least.
Everyone at our house loves this recipe!! We make it a lot throughout the Fall and Winter months. We all love the au jus, so I always double the recipe for the sauce, without doubling the meat. This recipe is a keeper!
I am so glad that you like it so much. 🙂