OPEN FACED TURKEY SANDWICH WITH GRAVY
An open-faced turkey sandwich with gravy is a delicious, hearty, comfort food that is a great way to use up your leftover turkey! All you need in bread, turkey, your favorite cheese, and some tasty gravy for this dinner staple.
Provided by Lisa
Categories Main Course
Time 5m
Number Of Ingredients 4
Steps:
- Preheat your oven to broil on high and line a baking sheet with parchment paper.
- Place your bread on the prepared baking sheet and broil until toasted. 1-2 minutes per side. Watch the bread carefully so it doesn't burn.
- Once toasted, top with turkey and cheese and return to the oven. Broil until cheese is melted, another 1-2 minutes. Watch carefully so your cheese doesn't burn.
- Remove from oven and top with warm gravy and sprinkle with chopped chives or parsley. Enjoy!
Nutrition Facts : Calories 214 kcal, Carbohydrate 15 g, Protein 16 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 50 mg, Sodium 492 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
OPEN FACED SAVORY HOT TURKEY SANDWICHES
I was surprised I hadn't shared this recipe yet. We have this several times a year. Though it calls for sliced cooked turkey I usually use deli turkey sliced for sandwiches. You can use packaged. turkey gravy mix prepared directly in the skillet. Easily doubles, we love poultry seasoning so I always add more than whats listed.
Provided by lets.eat
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet melt the butter, add the vegetables with the poultry seasoning.
- Cover and simmer, stirring occasionally 10 minutes or until the vegetables are tender.
- Stir in the gravy, heat to boiling.
- Add the turkey. Heat through.
- Arrange turkey and gravy on the toast.
Nutrition Facts : Calories 627.5, Fat 33.6, SaturatedFat 17.8, Cholesterol 150.3, Sodium 1472.1, Carbohydrate 38.1, Fiber 3.1, Sugar 4.8, Protein 41.8
OPEN-FACED TURKEY BURGERS
Here's a juicy, slightly sweet burger with a savory sauce that will be a hit whether you're fixing it for yourself or for you and a friend. -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Place garlic on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes or until garlic is softened. Cool for 10 minutes., Meanwhile, in a small bowl, combine mayonnaise and pesto; set aside. In another small bowl, combine Italian seasoning and remaining oil; brush over bread. Set aside., Squeeze softened garlic into a large bowl. Add the honey, mustard, salt and pepper. Crumble turkey over mixture and mix well. Shape into two patties. , Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink. Grill bread for 1-2 minutes on each side or until toasted. Top each slice of bread with lettuce, burger, tomato, onion and 1 tablespoon mayonnaise mixture.
Nutrition Facts : Calories 432 calories, Fat 23g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 770mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 3g fiber), Protein 25g protein.
OPEN FACE HOT TURKEY SANDWICH (LOW FAT)
This is a tradition to have at my mom and dad's home after we have had a turkey dinner during the Holidays. I hope you enjoy it as much as we do. Very easy!
Provided by Miss Diggy
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Heat up your gravy.
- Place the turkey on the slice of bread, and then pour the warmed gravy (about a 1/4 cup) on top of it .
- Serve, with a knife and fork, with leftover stuffing, or whatever you want. Enjoy.
Nutrition Facts : Calories 309.2, Fat 6.3, SaturatedFat 1.9, Cholesterol 1.4, Sodium 2665.1, Carbohydrate 53.8, Fiber 2.2, Sugar 2.1, Protein 9
HOT OPEN-FACED TURKEY SANDWICHES
Hot turkey sandwiches are served open-face and piled with delicious toppings.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 11
Steps:
- In a medium skillet over medium heat, heat oil until hot. Cook pounded turkey slices for 1 to 2 minutes per side or until no longer pink. Set aside. Heat broiler; arrange bread on a baking sheet and broil until lightly toasted. Mix yogurt, horseradish and mustard; spread half of mixture on bread slices. Lay a slice of cooked turkey on each piece of bread. Layer tomato and avocado on turkey. Drizzle each sandwich with remaining yogurt mixture. Top with onion and cheese. Serve immediately or broil until cheese melts, about 2 minutes. Garnish with fresh greens or basil, if desired.
Nutrition Facts : Calories 407 calories, Carbohydrate 22.6 g, Cholesterol 72.2 mg, Fat 18.1 g, Fiber 6 g, Protein 39.8 g, SaturatedFat 5.8 g, Sodium 708.8 mg, Sugar 6 g
OPEN FACED TURKEY SANDWICH 100 CALORIE SNACK
Make and share this Open Faced Turkey Sandwich 100 Calorie Snack recipe from Food.com.
Provided by Gizmobear
Categories Healthy
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Toast 1 slice of whole-wheat bread.
- spread with 1 teaspoon of honey mustard.
- Top with 2 slices of turkey.
Nutrition Facts : Calories 143, Fat 3.1, SaturatedFat 0.3, Cholesterol 31.2, Sodium 857.6, Carbohydrate 17.4, Fiber 2.2, Sugar 4.7, Protein 11.3
FRIED EGG & HAM OPEN FACE SANDWICH WITH ARUGULA
From Bobby Flay and Hellman's. Added and cleaned up the instructions. This is an open-faced sandwich.
Provided by Rinshinomori
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut off the both long ends of ciabatta and slice in half lengthwise. Use the bottom half only and reserve the top half for later use.
- Brush the cut side of the bottom half of the bread with 2 tablespoons of the oil and season with salt and pepper.
- Grill on a grill pan, oil-side down, over high heat until lightly golden brown, about 20 seconds; or place the bread on a sheet pan, oil-side up and toast under the broiler until lightly golden brown, about 45-60 seconds.
- Whisk together lemon juice, zest, dijon mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the 1/4 C canola oil or olive oil until combined.
- Heat 1 tablespoon of canola in a large nonstick skillet over medium-high heat. Add the ham and cook about 1 minute.
- Gently crack the eggs onto the ham, season with salt and pepper and cover. Cook until the white is set and the yellow is slightly firm, about 2 to 4 minutes. The yolk should still be slightly runny.
- Place the toasted bread on a flat surface and spread with a few tablespoons of the dressing over the surface. Slide the cooked ham and egg over the ciabatta and top with the arugula. Drizzle with more of the lemon-chive dressing and serve immediately.
- Cut 4 slices.
Nutrition Facts : Calories 340.9, Fat 33, SaturatedFat 3.8, Cholesterol 214.4, Sodium 184.2, Carbohydrate 5, Fiber 0.6, Sugar 2, Protein 7.3
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