Open-Faced Turkey Sandwiches

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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 Sandwiches

All 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. It’d be ok to put a side of stuffing on the plate, don’t you think? I mean, specially if I doubled the gravy recipe. Stuffing and gravy go together like this sandwich and gravy go together!

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

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
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5 from 1 vote

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.
Course Main
Cuisine American
Keyword sandwich, turkey
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 servings
Calories 526kcal


For the gravy

For the sandwiches

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


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.


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

Nutritional values are approximate.

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