Open-Faced Turkey Sandwiches
The gravy over these open-faced turkey sandwiches is absolutely to die for. It’s incredible. Savory rich… with a little kick to boot.
Servings 2 servings
Calories 526kcal
Ingredients
For the gravy
- 4 tablespoons unsalted butter
- 8 ounces mushrooms sliced
- ¼ teaspoon dried thyme crushed
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- ¼ cup yellow onion minced
- 1 tablespoon celery minced
- 1 15 ounce chicken broth
- 1 teaspoon Cajun seasoning I used our homemade seasoning
For the sandwiches
- 4 slices bread
- 2 tablespoons mayonnaise
- 10-12 ounces turkey breast roast or smoked, 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.
Nutrition
Calories: 526kcal | Carbohydrates: 43g | Protein: 11g | Fat: 36g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 1267mg | Potassium: 551mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1227IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 4mg