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. I sure did. 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.
Any kind of cooked turkey can be used for these sandwiches. White meat. Dark meat. Baked. Roasted. Deep-fried. Cooked on a grill. Cooked in a Big Easy. Air-fried. Sous vide. I don’t care. It doesn’t care. In the recipe I said ‘turkey breast’. Ignore that. Use anything you want from the turkey. Heck, grab a leg. It doesn’t matter.
Perfect Turkey Deliciousness
All I could think about when eating one of these open-faced turkey sandwiches was stuffing. That happens sometimes 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 almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
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Skip It
This is the part where I usually recommend that you peel your celery before using it in a dish. It makes such a difference whether you’re eating it raw or cooking with it. But this dish uses so little celery that I’m going to let it slide. This time.
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
Equipment
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.
Notes
Nutrition
Nutritional values are approximate.
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