Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Philly-Style Turkey Sandwiches

with Broccoli Rabe & Cabbage Slaw

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 770 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This recipe is inspired by the bold eats of Philadelphia, where hearty sandwiches are often topped with sharp melted cheese and wilted greens. Here, we’re topping our thick-sliced roasted turkey with Provolone and broccoli rabe, which adds a pleasantly bitter bite to the sandwiches. Crusty, sturdy ciabatta rolls (seasoned with garlic for extra flavor) are perfect for holding it all in. On the side, a simple slaw of red cabbage and capers rounds out the meal with a gorgeous splash of color.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the turkey:
1 Cook the turkey:

Preheat the oven to 450°F. Remove and discard the netting from the turkey; pat dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned turkey, skin side down, and cook 7 to 9 minutes on the first side, or until the skin is golden brown and crispy. Flip and cover the pan with aluminum foil. Cook 9 to 11 minutes, or until lightly browned and cooked through. (An instant-read thermometer should register 165°F.) Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Set aside in a warm place to rest for 10 minutes.

Prepare the ingredients:
2 Prepare the ingredients:

While the turkey cooks, wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Roughly chop the capers. Quarter and deseed the lemon. Cut off and discard the bottom inch of the broccoli rabe; thinly slice. Halve the rolls Peel the garlic. Grate the cheese.

Make the slaw:
3 Make the slaw:

While the turkey continues to cook, in a large bowl, combine the cabbage, capers, and the juice of all 4 lemon wedges. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the broccoli rabe:
4 Cook the broccoli rabe:

While the slaw marinates, to the pan of reserved fond, add the broccoli rabe and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 3 to 5 minutes, or until bright green and softened. Turn off the heat; season with salt and pepper to taste.

Toast & season the rolls:
5 Toast & season the rolls:

While the slaw continues to marinate, place the rolls on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 6 minutes, or until the edges are lightly browned. Remove from the oven. Transfer to a clean, dry work surface. When cool enough to handle, carefully rub the whole garlic clove onto the cut sides of the toasted rolls. Discard the clove.

Finish & plate your dish:
6 Finish & plate your dish:

Slice the rested turkey crosswise into ¼-inch-thick pieces. Divide the sliced turkey between the seasoned roll bottoms. Top with the cheese and cooked broccoli rabe; season with salt and pepper. Complete the sandwiches with the roll tops. Divide the sandwiches and slaw between 2 dishes. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
Cook the turkey:
1 Cook the turkey:

Preheat the oven to 450°F. Remove and discard the netting from the turkey; pat dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned turkey, skin side down, and cook 7 to 9 minutes on the first side, or until the skin is golden brown and crispy. Flip and cover the pan with aluminum foil. Cook 9 to 11 minutes, or until lightly browned and cooked through. (An instant-read thermometer should register 165°F.) Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Set aside in a warm place to rest for 10 minutes.

2 Prepare the ingredients:

While the turkey cooks, wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Roughly chop the capers. Quarter and deseed the lemon. Cut off and discard the bottom inch of the broccoli rabe; thinly slice. Halve the rolls Peel the garlic. Grate the cheese.

Make the slaw:
3 Make the slaw:

While the turkey continues to cook, in a large bowl, combine the cabbage, capers, and the juice of all 4 lemon wedges. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Cook the broccoli rabe:

While the slaw marinates, to the pan of reserved fond, add the broccoli rabe and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 3 to 5 minutes, or until bright green and softened. Turn off the heat; season with salt and pepper to taste.

Cook the broccoli rabe:
Toast & season the rolls:
5 Toast & season the rolls:

While the slaw continues to marinate, place the rolls on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 6 minutes, or until the edges are lightly browned. Remove from the oven. Transfer to a clean, dry work surface. When cool enough to handle, carefully rub the whole garlic clove onto the cut sides of the toasted rolls. Discard the clove.

6 Finish & plate your dish:

Slice the rested turkey crosswise into ¼-inch-thick pieces. Divide the sliced turkey between the seasoned roll bottoms. Top with the cheese and cooked broccoli rabe; season with salt and pepper. Complete the sandwiches with the roll tops. Divide the sandwiches and slaw between 2 dishes. Enjoy!

Finish & plate your dish: