Garlic Toasts with Wilted Spinach, Turkey, Gravy, Tomato and Provolone

(from castro15’s recipe box)

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

  1. Switch on the broiler. Line a small baking sheet with foil.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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