Talking Turkey Sandwiches

It’s practically impossible not to have leftover turkey.  Turkey soup, turkey hash, turkey casserole, turkey and rice … the uses can seem endless and bland.  And by now you probably want to cut your own head off if you even have to think about eating anymore turkey.  But in case you want an option that doesn’t taste or look like it should be fed to the pets, here’s something to actually look forward to… a turkey, cheese and broccoli rabe sandwich!

Taking a cue from DiNic’s (aka “The Best Sandwich in America”), I substituted roast turkey for the roast pork and added extra cheese.  The garlic and gravy take it to a whole other level.  Which is a good thing because after all, Christmas is just around the corner, and I’m sure a few of you will soon be wondering what to do with all the leftovers yet again.

Turkey, Provolone, Fontina and Broccoli Rabe Sandwiches
Serves 4.


1 bunch of broccoli rabe
8 slices of Provolone cheese
8 slices of Fontina cheese
2 lbs of roast turkey, white and/or dark meat (or enough meat for 4 sandwiches)
1 tbsp of olive oil
1 clove of garlic, minced
Kosher salt
Freshly ground black pepper
Crushed red pepper
1-2 cups of turkey gravy, preferably homemade and leftover
1-2 tbsps of butter, optional
4 fresh sub rolls


Blanch the broccoli rabe in a large pot of boiling salted water for 4 minutes.  Remove and put in ice water.  Drain. (Can be done in advance.)
Heat oil in large saute pan over medium low heat and add garlic.  Cook for 1-2 minutes then add broccoli rabe to pan.
Sprinkle with salt, pepper and red pepper.  Saute until well wilted and stalks are soft (about 10 minutes).  Set aside.


Reheat gravy in a medium size pan over medium low heat.  (Remove layer of fat/grease laying on top if using cold leftover gravy.)  To thin if needed, mix some flour and water together in a cup and gradually add to thick gravy in saucepan.  Now you can add the turkey meat to the gravy to warm and moisten it.  If you want to keep the gravy separate, reheat turkey by sauteing it in some butter.

When turkey is warm, cut rolls in half.  Place 2 slices of provolone on each sandwich, top with turkey (and gravy), then broccoli rabe and 2 slices of fontina cheese.  Place in toaster oven to toast roll and melt the cheese (about 5 minutes).  Serve with extra gravy for dipping (this is key) and maybe some cranberry sauce if you still have some of that leftover as well.  A seasonal ale makes the meal complete.


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