Categories: Sandwiches/Wraps
Ingredients
- 3 tbsp olive oil
- 4 tbsp butter
- 3 garlic cloves, 1 crushed and 2 finely chopped
- 4 slices white bread
- Small handful of fresh parsley, chopped
- 1/2 cup freshly grated Parmigiano-Reggiano or Parmesan
- Black pepper
- 2 tbsp flour
- 1 1/2 cups turkey or chicken stock
- 2 tsp Worcestershire
- 1 lb. thick-cut deli-sliced roast turkey breast
- 3/4 to 1 lb. medium leaf spinach, stemmed
- Freshly grated or ground nutmeg
- Salt
- 1/2 lemon
- 4 thick slices of beefsteak tomato
- 8 slices provolone
Directions
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Switch on the broiler. Line a small baking sheet with foil.
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In a small skillet, heat about 1 tbsp oil over medium. Add 2 tbsp butter and the crushed garlic and swirl until the garlic is aromatic, a minute or so. Toast the bread; brush with the garlic butter. Top with the parsley and Parm. Broil on the baking sheet until the cheese melts, 2-3 minutes.
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In a large skillet, melt the remaining 2 tbsp butter; season with black pepper. Whisk in the flour. Cook, whisking often, until the flour is absorbed, about 1 minute. Whisk in the stock and Worcestershire. Cook, whisking often, until thickened into a light gravy, about 3 minutes. Add the turkey. Cook until heated through, about 2 minutes.
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In another large skillet, heat the remaining 2 tbsp oil over medium. Add the chopped garlic and stir until aromatic, a minute or so. Toss in the spinach until wilted, about 1 minute. Add the nutmeg; season. Squeeze the lemon over the spinach.
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Top the garlic toasts with the spinach, the turkey and gravy, and the tomato; season. Top with the provolone. Broil until bubbly and browned, about 3 minutes.