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.
Putting it here, so if I want it again I’ll remember what I did right & want to try it again. I may have to double the recipe when the kids are home. This fed two of us & left enough for me for lunch.
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.)
- Pre-heat the oven to 350°
- 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.
- Toss in the onion & carrot.
- Add all the spices. When you think it’s too much, keep going.
- Stick in your meat thermometer probe that reads temperature while cooking.
- Pit the lid on, put it in the oven.
- 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?
- Eyeball some water into the pot, ad the bullion & spices.
- Chop that broccoli up and compost the stems or make those little fried things that looks delicious.
- Put the broccoli & carrots in the steamer thing that goes on top of the pot.
- 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.
- Heat the gravy on medium-high.
- Add pan drippings to taste
- Chop up the carrots & onions pretty small, & add them too.
- 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.
- Put the bread on the plate, with some mashed potatoes beside it.
- Put the turkey on top.
- Add some gravy on top of everything.
- Put another piece of bread on the top. (Unless you want an open-faced sandwich.)
- Slather more gravy on that.
- 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,
World (and Lunar) Domination 