Diner-Style Hot Turkey Sandwiches

Two turkey breasts get roasted here: one for these sandwiches and another for Turkey Club Enchilada Casserole.


  • 2 boneless, skin-on turkey breast halves (2 1/2 to 3 pounds each)
  • 8 tablespoons (1 stick) butter, softened
  • 1/4 cup chopped mixed fresh herbs: thyme, sage, and parsley
  • 2 large fresh bay leaves
  • Olive oil cooking spray
  • Kosher salt and coarsely ground pepper
  • 8 tablespoons (1 stick) butter
  • 2 small apples, chopped
  • 2 small to medium yellow onions, chopped
  • 3 or 4 ribs celery with leafy tops, chopped
  • 1/4 cup chopped mixed fresh herbs: thyme, sage, and parsley
  • 1 fresh bay leaf
  • Salt and pepper
  • 6 cups seasoned stuffing cubes (such as Pepperidge Farm)
  • 3 to 4 cups chicken stock
  • 4 tablespoons (1/2 stick) butter
  • Salt and coarsely ground pepper
  • 3 tablespoons flour
  • 3 cups turkey or chicken stock
  • 1/4 cup Worcestershire sauce
  • 1 egg yolk
  • 1 rounded tablespoon Dijon mustard (optional)
  • 1 to 2 cups turkey or chicken stock (for reheating)
  • 6 slices good-quality white or wheat bread
  • Chopped fresh parsley, for garnish


Preheat the oven to 325°F. Arrange a cooling rack over a baking sheet.

Prepare the turkey: Blend the butter with the mixed herbs. Loosen the skin on the turkey breasts and work the butter between the skin and the meat, working out to the edges. Coat the skin with olive oil spray. Season liberally with salt and pepper. Roast until the meat reaches an internal temperature of 165°F, about 1 hour. Cover loosely with foil and let cool to room temp. Reserve the pan drippings for the gravy.

Make-ahead: Cover and refrigerate the remaining turkey breast.

Make the stuffing: In a large skillet, melt 6 tablespoons of the butter over medium heat. Add the apples, onions, celery, herbs, bay leaf, and salt and pepper and cook to tender, stirring occasionally, 15 to 20 minutes. Add the stuffing cubes and enough stock to moisten the cubes without making them wet. Grease a shallow 2- to 3-quart casserole with 1 tablespoon butter. Fill the baking dish with the stuffing and dot top with the remaining 1 tablespoon butter.

Make-ahead: Cool and refrigerate.

Make the gravy: In a large skillet, melt the butter and season liberally with pepper. Whisk in the flour until light golden in color, then whisk in the stock and Worcestershire. Add any pan drippings from the roast turkey breasts. Simmer until thick enough to lightly coat the back of a spoon. In a small bowl, beat a ladle of the hot gravy into the egg yolk to temper it, then beat the warmed egg yolk back into the gravy. Stir in the mustard (if using) and season with salt. Set aside 1 cup gravy for Turkey Club Enchilada Casserole.

Make-ahead: Refrigerate the rest of the gravy.

Night of: Return the turkey breast, stuffing, and gravy to room temp. Preheat the oven to 375° for the stuffing. Reheat the gravy over medium heat; add a splash of stock or water to it if it’s too tight. Slice the turkey and reheat in 1 to 2 cups stock.

Bake the stuffing until crispy on top and hot through, 15 to 20 minutes.

Very lightly toast the bread. Place a piece of toast on a dinner plate. Top the toast with a scoop of stuffing (I use an ice cream scoop). Arrange a couple of turkey slices over the stuffing. Liberally ladle gravy over the top and garnish with chopped parsley.

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