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 TURKEY SANDWICH WITH MUSHROOM GRAVY
This satisfying sandwich can be made with remnants of our Roast Turkey Breast and Gravy or with any turkey and gravy leftovers.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 4 sandwiches
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat. Add shallot and thyme; cook until translucent, about 2 minutes. Add mushrooms; saute until they release liquid and are soft, 3 to 5 minutes. Season with a pinch of salt and pepper. Add Madeira, raise heat to high, and saute until liquid is cooked away, 3 to 5 minutes. Add gravy; cook until thick enough to coat the back of a spoon.
- Meanwhile, slice turkey into about 1/4-inch-thick slices, and add to the gravy. Heat until turkey is hot, about 1 minute. Toast bread under the broiler on both sides until golden but still soft.
- Place toast on serving plates, spoon 1 or 2 tablespoons gravy over toast, and scatter watercress on top. Arrange turkey over toast, and spoon mushrooms and gravy over meat. Serve warm.
HOT TURKEY SANDWICH
Hot turkey sandwich. The easiest way to prepare turkey leftovers, as an open-faced sandwich, topped with leftover turkey and gravy.
Provided by Elise Bauer
Categories Sandwich Sandwich Turkey Turkey Leftovers
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Heat gravy in a skillet until bubbly: If the gravy is too thick, thin with a little stock or water.
- Add pieces of sliced cooked turkey meat to the gravy: Coat with the gravy on all sides and heat until the meat is heated through.
- Arrange a slice of bread on a plate: Rustic French or Italian loaf would work great. Top with sliced turkey and gravy.
Nutrition Facts : Calories 352 kcal, Carbohydrate 14 g, Cholesterol 172 mg, Fiber 1 g, Protein 52 g, SaturatedFat 2 g, Sodium 466 mg, Sugar 1 g, Fat 8 g, ServingSize Serves 4, UnsaturatedFat 0 g
BLUE PLATE OPEN-FACED TURKEY SANDWICH
Turkey with gravy makes divine comfort food that reminds me of old-time diners on the East Coast that serve open faced turkey sandwiches just like this one. Happily, my gravy is not from a can. -Chris Schwester, Divide, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Stir in flour, parsley and seasonings until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes., Add turkey, 1 slice at a time; heat through. Serve over bread.
Nutrition Facts : Calories 361 calories, Fat 14g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1462mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
OPEN-FACED TURKEY/GRAVY WITH MUSHROOMS SANDWICH
This is a wonderfully filling and healhier sandwich whether made with leftover Thanksgiving turkey and gravy or sliced deli turkey.
Provided by Donna Brown
Categories Sandwiches
Number Of Ingredients 13
Steps:
- 1. Heat EVOO in sautè pan and add onion and celery. Sautè until tender, add garlic and sautè another minute or so until garlic is tender, being careful not to burn garlic or it will become bitter. While cooking onion mixture, heat gravy in a saucepan. Add onion mixture when done, add mushrooms, Worcestershire, Italian seasoning, a couple of splashes of lemon juice, black pepper, heat slowly. In the same sautè pan, slowly warm turkey breast. Slice open deli rolls on serving plate, add turkey, place Provolone cheese atop sliced turkey and pour gravy mixture over all. (We like to then warm ours in the microwave about 45 seconds to melt the cheese and soften the rolls.) It's also great with some leftover cranberry sauce on top. NOTE: We also like this sandwich made with roast beef and brown gravy. Either kind of sandwich is great with toasted ravioli, fries, chips or whatever you choose.
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
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