4 baguettes split mini or 6-inch sections of baguette
2 carrots thinly sliced
2 celery stalks thinly sliced
1 tablespoon thyme leaves fresh chopped
2 cloves garlic smashed
4 servings kosher salt and pepper freshly ground
1 cup chicken broth low-sodium
3 tablespoons olive oil extra-virgin
1 large onion roughly chopped
4 slices provolone cheese
1.5 pounds skin-on boneless
3 tablespoons worcestershire sauce
Equipment
frying pan
baking sheet
broiler
cutting board
Directions
Rub the turkey breast with 1 tablespoon olive oil, the thyme, 1 teaspoon salt and 1/2 teaspoon pepper.
Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat.
Add the turkey, skin-side down, and cook until golden, about 3 minutes. Turn and cook 2 more minutes. Reduce the heat to medium high; add the carrots, celery, onion and garlic and cook, stirring, 2 minutes.
Add the chicken broth and Worcestershire sauce and bring to a boil. Reduce the heat to medium low, cover and simmer until the turkey is cooked through, about 20 minutes.
Transfer the turkey to a cutting board; let rest 5 minutes, then slice. Preheat the broiler.
Drizzle the cut sides of the bread with the remaining 1 tablespoon olive oil. Arrange the bread bottoms on a baking sheet; top each with a slice of cheese. Broil until melted, about 1 minute. Top with the turkey, vegetables and some of the pan juices, then cover with the bread tops.
