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Open-Faced Turkey Sandwiches

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