This hot turkey sandwich recipe can be made using either the Instant Pot or a slow cooker and will feed a big crowd on a low budget. Provolone cheese and a buttered, toasted bun transform this comfort food into a meal that will satisfy both young and old alike.
Hot Turkey Sandwich Recipe
Make in the Instant Pot or Slow Cooker
Our family of six boys is gradually shrinking down to where we only have four growing young men in the house. Like many working parents with kids, our life seems to revolve around sports practices, band lessons, laundry and cooking.
Of course all of those things are done between two full-time jobs, paying tuition for a son in college and taking care of the home front which more often than not lately has involved shoveling our driveway clear of snow, even in early April!
Because we look for fast and affordable meals that will feed our family, this hot turkey sandwich is a great fit for our dinner table. Using only a handful of inexpensive ingredients, this meal easily feeds six people for well under $20 and you can even expect leftovers.
What’s in this Hot Turkey Sandwich Recipe
Cream of Mushroom (or Chicken) Soup
Many folks still don’t have an Instant Pot but they seem to be the newest kitchen craze. For this reason, you’ll find recipe instructions for both the Instant Pot and slow cooker at the end of this post.
Our family got the basic 6 quart Lux model for Christmas and so far we like using it. In fact, we like our gift so much we started a website dedicated just to Instant Pot Recipes. Will the Instant Pot be something that is going to last in the kitchens across America? What’s your guess? I’d love to know.
We use a 3 lb boneless turkey breast in this recipe, which yields enough for about 10 hot turkey sandwiches. Of course this amount left plenty for leftovers and if the boys have their way, it’s going into our turkey pot pie recipe for later this week.
I haven’t told them yet but I’m all for that idea because after all, I’ve got other things to do for this busy family than spend than spend any more time in the kitchen than is absolutely necessary!
In fact, we’ve got two great recipes turkey pot pie recipes for you to choose from in case you have any leftovers from these hot turkey sandwiches. Both are savory and great tasting comfort meals that are easy to make.
Finally, we like to butter some hamburger buns and place them under the oven broiler for about 2 minutes, just before serving this hot turkey sandwich. The toasting process adds a little sweetness from the caramelization process (along with the butter!) Plus, there’s a nice little crunch with each bite after toasting. Before we place the top half of the bun on the sandwich, we crown it with a slice of Provolone cheese for a mildly creamy finish.
It’s little wonder our boys love these hot turkey sandwiches! I hope you’ll give thee a try and be sure and leave us some feedback, we always love to hear from you!
Hot Turkey Sandwich Recipe
Make this hot turkey sandwich recipe in either the Instant Pot or in your slow cooker.
- 3 llbs turkey breast boneless
- 2 cups chicken broth low sodium
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper ground
- 1 tsp poultry seasoning
- 1/4 tsp paprika
- 10.5 oz cream of mushroom soup low sodium
- 10 oz Provolone cheese
- 10 hamburger buns
- 3 tbsp butter softneed to room temperature
For the Instant Pot Version
Place turkey breast in pot, add next six ingredients (broth and spices). Place cover on Instant Pot and place valve in sealed. position.
Set on manual, (high), for 45 minutes. Allow for natural released. Remove lid and shred with two forks. Stir in mushroom soup and add additional broth if needed.
Spread butter evenly over split buns then place on baking sheet under oven broiler for 2-3 minutes until lightly toasted. Use slotted spoon to place meat on buns and crown with a slice of Provolone cheese. Cap hot turkey sandwich with top of bun and serve immediately.
For the Slow Cooker Version
Set slow cooker on medium setting. Add turkey breast, broth and spices and cover and cook for 6-8 hours. Remove lid and shred with two forks. Stir in mushroom soup and add additional broth if needed.
- Spread butter evenly over split buns then place on baking sheet under oven broiler for 2-3 minutes until lightly toasted. Use slotted spoon to place meat on buns and crown with a slice of Provolone cheese. Cap hot turkey sandwich with top of bun and serve immediately.
If meat seems dry at end of cooking, add a bit more (warm) broth. On the other hand, if you have more juice than you want, continue to stir the meet after shredding and a lot of the juice will be reabsorbed by the meat. Finally, if it is still too juicy, sprinkle in a teaspoon of flour or so, stir until desired consistency is reached.