Diner Hot Turkey Sandwich
A worthy rendition of the classic diner staple - the Hot Turkey Sandwich. Try this upgrade with crunchy toasted bread and rich, buttery potatoes and gravy!
Don’t we all love to reminisce about the good ‘ole days, which often include favorite food memories that we wax on about to those who will listen as they envision in their own memories, tastes and smells that still make them smile and wish they could sample again!
Recently, while exploring Disney World with family, we lunched at Aunt Betty’s Diner. The look and vibe and even the waitress with her curt attitude, and blah expression, evoked pleasant memories of hanging with friends at the Serv-Us Drug and eating burgers, fries, malts and occasionally Hot Sandwiches - Turkey or Beef. Comfort food at its 1950s best!
Though the Diner is more scarce these days, some that do exist have thrown out those comfy, cozy foods in favor of “healthier” renditions. What a shame to throw the baby out with the bath water! Well, I’m catching on to one slippery leg and pulling this baby back up to the table, in this recipe. All it needs is a new coat of paint or a touch-up or two to update the Hot Turkey Sandwich.
Soggy bread goes out with the bath water and in with toasted crusty country bread. Out with the watery, flavorless gravy and in with a rich-based, creamier version. Tough stringy turkey slices are replaced with tender, thick slices or chunks of meat. Put that all together and place this beloved Diner classic back on your menu! It will make your comfy receptors purr!
Diner Hot Turkey Sandwich
12 - 16 ounces roasted turkey - white and dark meat as desired, cut into thick slices or chunks.
1 loaf crusty rustic bread, or French bread, sliced into 8 diagonal slices, 3/4 inch thick.
3 tablespoons butter
5 pounds potatoes (I prefer Gold Yukon, white or red potatoes)
2 teaspoons salt
1/4 teaspoon freshly cracked black pepper
6 tablespoons butter
1 cup whole milk
1/2 cup heavy cream, buttermilk or sour cream
Instructions for the Potatoes:
-Peel and cut the potatoes into quarters and place in a large pot full of cold water, salted with 1 teaspoon salt, making sure the water covers the potatoes by about 1 inch. Place a lid over the pot and bring the potatoes to a boil over high heat. Reduce the heat to medium and continue to cook for 30 - 35 minutes or until a knife inserted in the middle of a potato quarter goes in easily with no resistance. Drain off the water.
-Meanwhile, as the potatoes are boiling, heat the butter, milk, cream (or buttermilk) and 2 teaspoons salt together either in a small saucepan or in the microwave until the butter is just melted. Set aside until ready to use.
- Using your preferred kind of potato masher, mash the potatoes to your desired consistency, making sure all the lumps are gone before adding the liquid mixture. Be careful if you use a mixer to mash your potatoes - do so just briefly to break the potatoes down then remove to add the hot milk mixture by hand (they often become gluey if mixed with a mixer or blender.)
-Pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until the potatoes have soaked up the liquid. Repeat with the remaining butter/milk mixture, folding in each addition until just combined to avoid over-mixing. (Add more warm milk to reach your desired consistency, if needed.)
-One final time, taste the potatoes and season with extra salt and pepper if needed. Serve warm with extra butter, gravy, or cheese and garnish with minced parsley and a sprinkle of paprika.
Instructions for the Gravy:
(If you DO NOT WANT to roast a turkey to make this recipe and are using leftover turkey or pre-cooked turkey from the store there are a couple of gravies you can buy that are quite good. The best turkey gravy mix, as testing suggests, is Knorr’s Roasted Turkey Gravy Mix. Follow the directions on the package to make.)
Trader Joe’s sells a good boxed Turkey Gravy for a quick fix.
-If you WANT to make your own gravy but are not roasting a turkey, follow the steps below:
2 tablespoons butter
1 medium onion or leek, or 2 shallots, sliced
2 stalks of celery, sliced
2 carrots, peeled and cut into chunks
8 cups chicken stock, such as Kitchen Basics, Swanson or College Inn
3 sprigs thyme, parsley, rosemary and/or sage
1 bay leaf
Knorr’s Roasted Turkey Gravy Mix
-Place chicken stock in a large pot with onions, celery, carrots, bay leaf and herbs and bring to a boil. Reduce heat to medium and simmer for about an hour, until the stock reduces by a third. The stock should measure about 6 cups at this point. Strain out vegetables and herbs and set stock aside.
-Melt 3 tablespoons butter in a large pot. . Stir in 1/3 to 1/2 cup flour, depending on how thick you like your gravy. Stir over medium-high heat for 2 minutes, until flour starts to turn a light brown.
-Slowly add 2 cups of the chicken stock, whisking as you go, until mixture is smooth. Add the remaining stock and stir until smooth.
-Mix the Knorr’s turkey gravy mix in a small bowl with a cup of cold water until smooth and then add it to the gravy in the pot and bring to a boil, stirring frequently. Taste for seasoning and add salt and pepper as desired. If the gravy lacks richness, add a teaspoon of “Better Than Boullion” chicken paste. Add some finely minced fresh herbs to perk the flavors up a bit, such as parsley, rosemary, sage and thyme, if desired. If the gravy is too thick add a bit of water to the desired consistency.
Instructions for Gravy if you have Turkey Drippings:
(from “Serious Eats” Cooking Blog")
2 tablespoons unsalted butter
1 medium onion or leek, or 2 shallots, sliced
Neck and giblets from your turkey (discard the liver)
8 cups low-sodium chicken broth
3 sprigs thyme, parsley, rosemary and/or sage
1 bay leaf
Turkey drippings from your roasting pan
1/2 cup all-purpose flour
Dash of Worcestershire sauce
Kosher salt and freshly ground pepper
When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat. Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes. Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm; reserve the neck and giblets, if desired.
When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the degreasing cup.
Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat. Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.
Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium-low. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper.
To Assemble Hot Turkey sandwiches:
-Prepare turkey, potatoes and gravy and cover to keep warm.
-Spread butter on one side of each slice of bread. Place under the broiler on high heat and toast until edges are golden and bread is crisp. Set aside.
-On 4 individual plates, arrange 3 - 4 ounces of the sliced or chunked turkey. Place 2 scoops or mounds of mashed potatoes on top of the turkey. Spoon gravy over potatoes and turkey and place the toast at an angle to the sides of the turkey and potatoes, so it doesn’t get soggy. Garnish with chopped parsley, a sprinkle of paprika and/or sprigs of fresh rosemary. Serve immediately with cranberry jelly or whole cranberry sauce.
-Serves 4
A Diner Dish, worth a re-visit. It looks good enough to eat - again and again!
PERSNICKETY NOTES:
*If you don’t want to roast a turkey to prepare this recipe, there are many products readily available in your grocery store of pre-roasted turkey, chunks. You could even use chicken if you prefer. Another option is to purchase turkey from the deli and ask them to slice it into 3/4 inch slices which you can then cut into strips or chunks as desired for the Hot Turkey Sandwich.
**If you use pre-roasted turkey, follow the direction above for the gravy, There are several tasty options listed.
