Open-Faced Turkey Sandwiches

You know how around Thanksgiving, you’re always searching the web for ideas on how to use up leftover turkey? Well, you can stop searching. The gravy over these open-faced turkey sandwiches is absolutely to die for. It’s incredible. Savory rich… with a little kick to boot. Although I used turkey I had just smoked, these sandwiches are just as great with leftovers. Maybe even better.
Open-Faced Turkey SandwichesAll I could think about when eating one of these open-faced turkey sandwiches was stuffing. That happens some times in the summer or early fall. You start to think of the holidays and in no time you’re thinking about your favorite late fall and winter dishes.

Save a little gravy for mashed or baked potatoes. It is also absolutely fantastic heaped over mashed cauliflower.

Also try my grilled open-faced beef, cheese and gravy sandwiches.

Open-Faced Turkey Sandwiches

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 servings

Ingredients

For the gravy

  • 4 tablespoons unsalted butter
  • 8 ounces mushrooms sliced
  • 1 teaspoon fresh thyme leaves chopped (or substitute 1/4 teaspoon dried thyme, crushed)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1/4 cup yellow onion minced
  • 1 tablespoon celery minced
  • 1 15 ounce can low-salt chicken broth
  • 1 teaspoon Cajun seasoning I used our homemade seasoning

For the sandwiches

  • 4 slices bread
  • 2 tablespoons mayonnaise
  • 10-12 ounces roast or smoked turkey breast warmed if desired

Instructions

For the gravy

  • Melt the butter in a medium saucepan over medium-high heat.
  • Add the mushrooms, thyme, salt and pepper. Saute, stirring often, until the mushrooms are soft and turning golden in color, about 5 minutes.
  • Stir in the flour and cook until it starts to brown, 5-6 minutes.
  • Add the onion and celery and cook until they start to soften.
  • Whisk in the chicken broth and Cajun seasoning. Bring to a boil then reduce to a simmer and let simmer until the mixture reduces by half and reaches the desired thickness. Season with more salt and pepper as desired.

For the sandwiches

  • Toast bread, if desired.
  • Spread mayonnaise on one side of each slice of bread.
  • Top bread with turkey.
  • Divide the gravy between the sandwiches and serve.
  • To assemble the sandwiches, spread about 1 1/2 teaspoons of the mayonnaise on each slice of bread. Arrange equal amounts of the turkey on top. Ladle equal amounts of the mushroom gravy (almost 1/2 cup each) over each open-faced sandwich. Serve immediately.

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