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Sunday Supper & More

From turkey breast, a unique sandwich

Roast turkey breast with root vegetables (Karoline Boehm Goodnick for The Boston Globe)
Start with roast turkey breast with root vegetables
Turkey croque-madames (Karoline Boehm Goodnick for The Boston Globe)
End with turkey croque-madames
By Karoline Boehm Goodnick
Globe Correspondent / April 28, 2010
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A boneless turkey breast will give you all the glory of a roasted centerpiece, but keep calories down. Add some vegetables to the roasting pan, and you have a grand meal without much effort. Begin by roasting the vegetables without the turkey. This may seem counterintuitive but the breast will cook in a jiffy. You will get beautiful results — moist, juicy poultry — by using a meat thermometer. If it’s languishing in the bottom of your utensil drawer, now’s the time pull it out.

Save some sliced meat for the famous French croque-madame; it’s a croque-monsieur, made with Gruyere cheese and highly seasoned ham, with an egg on top. In this version, turkey replaces ham; butter-smeared toast and a rich mornay sauce still make the dish plenty rich. And serve it with knives and forks; this isn’t finger food.

Once the cheese sauce is prepared, keep it warm (it thickens as it cools and loses its velvety consistency). Spoon the sauce over the golden sandwiches and slide them under the broiler. Don’t go away; they will brown in seconds. The defining element is a sunny-side up egg, placed delicately on top so the yolk stays intact. The egg takes the sandwich from a simple monsieur to a decadent madame.

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More recipes

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This column offers a Sunday dish, another recipe for turning that dish into supper the following night (or several lunches), and a shopping list. To find past columns, go to www.boston.com/food and search for Sunday Supper. To find more recipes for grilled cheese sandwiches, see pages 20-21.