Material
3 tablespoons room temperature butter
1 tablespoon fresh thyme
1 tablespoon fresh rosemary (I didn’t have any so I just used thyme) Salt and pepper
1 onion, thinly sliced
1/2 cup chicken stock 3 tablespoons Worcestershire sauce
1 (3 lb) turkey breast (I used boneless, but bone-in will work too).
6 Italian rolls
3 tablespoons soft butter
12 slices of cheese (I used Havarti, but cheddar, provolone, or gruyere would also be good)
illustrate
In a small bowl, combine room temperature butter, thyme, rosemary, salt and pepper. Set aside.
Add sliced onion, chicken stock, and Worcestershire sauce to the bottom of the slow cooker.
Add the turkey breast.
Cover turkey breast with reserved butter.
Cook over high heat for 4 to 6 hours. The turkey needs to reach an internal temperature of 170 degrees. When it reaches 170 degrees, take the turkey out and cover it with aluminum foil. Let it rest for 10 minutes before slicing.
Reserve the onion and broth. Cut the turkey as thinly as possible. Preheat your oven. Butter the rolls. Add turkey slices and onion slices. Top with cheese and bake until cheese is melted and rolls are lightly toasted.
When serving, set the reserved broth on the side.
