Turkey French Dip

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

This loaded French dip is the ultimate leftover turkey sandwich that everyone will savor.

Recipe tags: turkey base, easy difficulty, sauce, chicken, broth

2 tbsp	Better Than Bouillon^® Turkey Base
4 tsp	Dijon mustard
2 tsp	Worcestershire sauce
2 sprigs	fresh thyme
6	slices leftover roast turkey (about 12 oz)
¼ cup	butter, divided
1	large onion, thinly sliced
2 tsp	cornstarch
6	slices Swiss cheese
2	demi-baguettes, split and toasted
1 cup	arugula

1

In saucepan, combine Roasted Turkey Base and 2 cups water; bring to boil. Reduce heat to medium-low. Stir in mustard, Worcestershire and thyme; cook for 8 to 10 minutes or until flavors are blended. Add roast turkey slices; simmer for 2 to 3 minutes or until heated through.
2

Meanwhile, melt 2 tbsp butter in small skillet set over medium heat; cook onion for 5 to 8 minutes or until tender.
3

Remove turkey slices from broth; keep warm. Whisk cornstarch with 2 tbsp water; whisk into broth. Return to boil; cook for 3 to 5 minutes or until thickened. Remove thyme sprigs.
4

Preheat broiler to high. Butter each demi-baguette; layer warm turkey slices, sautéed onions and Swiss cheese over bottoms of buns. Broil on baking tray for 1 to 2 minutes or until cheese melts. Top with arugula and cap with remaining buns. Cut each demi-baguette in half. Serve with sauce for dipping.

Spread garlic butter over demi-baguettes for extra-zesty flavor if desired. Substitute aged Cheddar or Gruyère for Swiss cheese.

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