French Turkey Sandwiches

Ingredients:

• 650 g turkey breast fillet with skin
• 3 tbsp. l. olive oil
• 1 tbsp chopped fresh thyme
• Salt and freshly ground pepper
• 2 carrots, thinly sliced
• 2 stalks celery, thinly sliced
• 1 large onion, diced
• 2 cloves garlic, crushed
• 1 cup lightly salted chicken broth
• 3 tbsp. Worcestershire sauce
• 4 mini baguettes, cut in half lengthwise
• 4 slices provolone cheese

Preparation:

1. Rub turkey breast with 1 tablespoon olive oil, thyme, 1 teaspoon salt and 1/2 teaspoon pepper.
2. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat. Add the turkey breast, skin side down, and cook until golden brown, about 3 minutes. Turn and cook for another 2 minutes. Reduce heat to medium, add the carrots, celery, onion, and garlic, and cook, stirring, for 2 minutes. Add the chicken broth and Worcestershire sauce and bring to a simmer. Reduce heat to medium-low, cover, and continue cooking until the turkey is cooked through, about 20 minutes. Transfer the turkey breast to a cutting board and let it rest for 5 minutes to allow the juices to distribute evenly, then slice.
3. Preheat the oven to high. Spread the inside of a baguette with olive oil. Place the bottom halves of the baguette on a baking sheet and top with slices of cheese. Place the baking sheet in the oven and bake until the cheese is melted, about 1 minute. Top with the turkey and vegetables, pouring the juices over the top, then cover with the top halves of the baguette. Pour the juices into a gravy boat and serve with sandwiches.