Butterball Foodservice | Philly Roasted Turkey Sandwich

Ingredients

• 1. Cut the French bread in half lengthwise.
• 2. Heat to warm the turkey in the Au Jus (do not boil or overheat).
• 3. Lightly drain the turkey and place inside the French bread (spread out evenly).
• 4. Top with the provolone.
• 5. Arrange the Sautéed Broccoli Rabe over the provolone.
• 6. Serve with turkey Au Jus on the side.
• 1. Season the turkey parts with the oil, salt and pepper.
• 2. Place the seasoned turkey in a preheated sauté pan. Place the pan in a preheated 375°F oven and roast to a golden brown, approximately 45–60 minutes.
• 4. Remove the roast from the oven and allow cooling for 15 minutes, then slowly incorporate all but 1 cup of the hot broth.
• 5. Pour into a 3-quart saucepan, add herbs and bring the gravy to a boil. Lower to a simmer and cook for one hour.
• 6. In the empty roasting pan, deglaze with 1 cup of broth and pour into the gravy mixture. Return to a simmer. Cook for 15–20 minutes.
• 7. Strain the gravy and hold hot for service.
• 1. Peel off the skin from the tough lower stalks of the rabe (most of the bottom section).
• 2. Cut the rabe into approximately 3-inch lengths and wash well.
• 3. Bring 3 quarts of water to a boil in a saucepan and lightly salt the water.
• 4. Add broccoli rabe to the boiling water. Return to a boil. Blanch broccoli rabe for 4 minutes. If broccoli rabe is fresh and tender, blanch for 2 minutes.
• 5. Drain and shock in ice water. Cool completely, then drain completely.
• 6. Heat olive oil in a sauté pan over medium heat, then add garlic, red pepper and black pepper. Cook until the aroma of the garlic fills the air.
• 7. Add broccoli rabe to the sauté pan. Toss and heat. Season with salt. Serve.