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.
To the bottom half, add turkey, Swiss cheese, red onion and tomato.
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.