I love a good hot sandwich smothered in gravy, be it roast beef, meatloaf, or turkey. I was in the mood for a turkey one like you’d get at a diner, and being a week night after work, wanted to put it together pretty quickly as I hadn’t thought ahead to use the crock pot.

The Turkey:

• 2 Breast Cutlets
• 1 can of Yuengling Traditional Lager (Or Straub Amber, or Shiner Bock, or Smithwick’s, or Killian’s Irish Red. Pick a good beer.)
• ⅔ cup carrot chips. (Yup, cheated & bought those in a bag too.)
• 1 Spanish Onion, peeled & quartered.
• 2 tsp. of minced garlic from a jar like a lazy person.
• A bunch of your preferred spices. (I used, cracked pepper, poultry seasoning, sage, thyme, onion powder, garlic powder, paprika, Mrs. Dash’s table blend, and a bit of Season All.)

1. Pre-heat the oven to 350°
2. Put the turkey cutlets in a roasting pan, & pour the beer over them. Again, get good beer. No one wants you to cook with Coors or Budweiser or Mic Ultra.
3. Toss in the onion & carrot.
4. Add all the spices. When you think it’s too much, keep going.
5. Stick in your meat thermometer probe that reads temperature while cooking.
6. Pit the lid on, put it in the oven.
7. I set the timer for 50 minutes, but it was done in a half hour or so. Cook to 165° internal temp & let it rest. I got distracted & took it to 170° and no one died, so don’t worry if it’s not precise.

The Veggies:

• Bundle of Broccoli
• Carrots from that bag you already opened.
• Chicken Bullion Cube.
• You still have those spices out, right?

1. Eyeball some water into the pot, ad the bullion & spices.
2. Chop that broccoli up and compost the stems or make those little fried things that looks delicious.
3. Put the broccoli & carrots in the steamer thing that goes on top of the pot.
4. Boil it for… I dunno. Not long. I like my broccoli bright green & crunchy. Bonus with the carrots being cut like this, they cook quickly too.

The ‘Taters:

• They’re from a box. Follow the directions… sort of. I bought the store brand.
• Use more butter than they call for.
• Put a chicken bullion cube in the water instead of salt.
• instead of lowfat milk, use ½ whole milk and ½ buttermilk. Add sour cream if you’re into complete and total anarchy.

The Gravy:

• 2 jars of turkey gravy
• roasting pan drippings
• A bit of those carrots & onions.

1. Heat the gravy on medium-high.
2. Add pan drippings to taste
3. Chop up the carrots & onions pretty small, & add them too.
4. Cook it on medium until it thickens back up.

The Sandwich:

• Texas Toast (Why do they call it that? it wasn’t toasted.)
• That turkey, sliced after it has rested a bit.
• That gravy.

1. Put the bread on the plate, with some mashed potatoes beside it.
2. Put the turkey on top.
3. Add some gravy on top of everything.
4. Put another piece of bread on the top. (Unless you want an open-faced sandwich.)
5. Slather more gravy on that.
6. Drink a shot of gravy.

Don’t forget to eat your vegetables so it’s a healthy meal. This is a quick week night dinner that tastes like it cooked all day.

Things I might try next time…

• Toast the Texas Toast, or grill it up like grilled cheese or a patty melt?
• Bacon pieces in the gravy.
• Bacon on the sandwich.

Have any suggestions, tips, tricks, or secrets?

If you were a lunch lady in the 80’s and know how to make/where to get that greenish-yellow glow-in-the-dark colored school cafeteria gravy, hit me up in the comments! I am super nostalgic for that,