Turkey breast, Swiss cheese, red onion and tomato, warmed to perfection, on a ciabatta roll served with a sherry and shallot flavored au jus dip.
CONDIMENT AND AU JUS SAUCE
Red onion, sliced
BREAD & CHEESE
For Au Jus Dip, melt butter in a large skillet over medium heat. Add shallots to butter and sauté for 2 minutes. Add flour and cook 1 minute longer. Whisk in sherry and cook liquid out. Slowly stir in chicken broth. Bring sauce to a boil and then reduce heat and allow to simmer over low heat until reduced to 1 cup.
Pre-heat oven to 350˚F.
Slice Ciabatta rolls in half and spread each side with 1/2 tablespoon mayonnaise and sprinkle with salt and pepper to taste.
Place remaining half of roll on top and secure with a toothpick.
Place in oven until bread gets lightly crispy on the outside and cheese begins to melt, about 2-5 minutes.
Slice in half and serve with 1/4 cup au jus Dip on the side, and marinated olives for garnish if desired.