- 5 minutes
- 10 Minutes
- Cover a baking sheet with foil and heat a large skillet over medium-high heat. In a small bowl, whip butter, rosemary, thyme and salt with a fork. Spread over turkey breast (making sure to get under the skin) and place skin-side-down on skillet. Cook 3-4 minutes, until golden-brown.
- Turn breasts over and cook 3 minutes more, until internal temperature reads 165°F. Remove from heat and set aside.
- Make gravy in a small saucepan: Melt butter over medium heat, then add flour and whisk until the texture is sandy. Cook for 1 minute, then add stock. Whisk until slightly thickened. Season with salt and pepper, to taste.
- 1. Preheat oven broiler. Slice turkey breast into 1/2-inch-thick pieces. Place rolls on a baking sheet, topping each with provolone cheese slices and turkey slices. Broil until cheese is melted. Serve sandwiches alongside gravy for dipping. To save time, reheat leftover Thanksgiving turkey for sandwiches, instead of using new breasts.