Best 5 Hot Turkey And Gravy Open Faced Sandwiches Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the comforting goodness of Hot Turkey and Gravy Open-Faced Sandwiches, a classic dish that blends the flavors of tender turkey, rich gravy, and toasted bread. This hearty meal is perfect for a quick and satisfying lunch or dinner, and it's a great way to use up leftover turkey from your holiday feast. With variations ranging from classic to deluxe with stuffing and cranberry sauce, these open-faced sandwiches offer something for every taste. Get ready to tantalize your taste buds with this easy-to-make dish that's sure to become a family favorite.

Let's cook with our recipes!

OPEN-FACED HOT TURKEY SANDWICHES



Open-Faced Hot Turkey Sandwiches image

Sometimes life requires an open-faced turkey sandwich with gravy and mashed potatoes, alongside a glop of cranberry sauce. It is neither a Thanksgiving meal nor a Christmas one, but simply a low-fi American reminder of diners and TV dinners and blankets and comfort itself: soft meat and rich, salty gravy over tight-crumbed bread, with buttery mash and a tang of cranberry. My recipe calls for roasting buttered turkey thighs in the oven while the potatoes were cooking, skin-side down to crisp the skin and allow the fat to render into the pan, creating sticky bits of fond you'll use to build a base for gravy. Pile the sliced meat onto lightly toasted bread, drench it with gravy and serve alongside the potatoes and peas. Adding canned cranberry sauce, in this application, is no sin.

Provided by Sam Sifton

Categories     sandwiches, main course

Time 1h15m

Yield 2 servings

Number Of Ingredients 11

2 turkey thighs
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper to taste
1 tablespoon chopped fresh sage
1 tablespoon lemon zest
1 cup dry white wine
2 to 3 cups turkey or chicken stock
4 tablespoons instant flour, or all-purpose flour
2 tablespoons cream, milk or half-and-half
2 slices bread of your choosing, traditionally white sandwich bread
Buttered peas, mashed potatoes and cranberry sauce, for serving

Steps:

  • Remove turkey and butter from the refrigerator an hour or so before cooking, so that they are approaching room temperature when the turkey goes into the oven.
  • Heat oven to 400. Rub turkey with butter, using your fingers to slide butter under the skin. Season the turkey with salt, pepper, sage and lemon zest.
  • Place turkey thighs, skin-side down, into a cast-iron skillet or medium-size oven-safe gratin pan, and roast in the oven for 30 minutes. Turn turkey thighs over, add the wine to the pan or skillet and continue roasting for another 30 minutes or so, basting occasionally, until the turkey is cooked through, golden and crisp, and an instant-read thermometer inserted in the turkey's thickest part reads in the neighborhood of 165 degrees. Remove turkey thighs from the pan, and allow to rest on a cutting board while you make the gravy.
  • Heat the stock in a small pot. Drain off all but four tablespoons of the fat in the pan or gratin dish. Place pan or dish over low heat on the stove, and whisk the flour into it to make a roux. Stir the roux for 3 to 4 minutes, and then slowly start to add the stock to it, whisking as you do, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes. Add the cream, milk or half-and-half, stir and allow the gravy to thicken again, 2 to 3 minutes more. Season to taste with salt and pepper.
  • To make the sandwiches, carve meat and skin from the turkey thighs, and assemble two separate piles. Toast the bread, and lay one slice on each plate. Put a pile of the meat on each piece of toast, spreading it across the surface of the bread. Absolutely drench each sandwich with the gravy, and serve alongside buttered peas, mashed potatoes and a dollop of cranberry sauce. For this application, canned cranberry sauce is, by etiquette, required.

HOT TURKEY SANDWICH WITH GRAVY



Hot Turkey Sandwich with Gravy image

This open-faced Hot Turkey Sandwich with Gravy is a quick and easy diner-inspired comfort food meal!

Provided by Emily Bites

Categories     Main Course     Sandwich

Time 15m

Number Of Ingredients 7

3 tablespoons light butter ((I use LandO'Lakes light butter with canola oil in the tub))
3 tablespoons flour
1 ½ cups reduced sodium chicken broth
¾ teaspoon Better Than Bouillon Chicken or Turkey base
½ teaspoon Gravy Master seasoning & browning sauce (or Kitchen Bouquet)
1 lb sliced deli turkey breast ((I used Wegmans deli 98% fat free turkey breast))
4 slices soft wheat bread ((I used Wegmans Soft 100% Whole Wheat Bread))

Steps:

  • Melt the butter in a medium saucepan over medium heat. When the butter is melted, whisk in the flour a little at a time. Cook for 1-2 minutes, stirring occasionally. Add the broth a little bit at a time, whisking it into the flour mixture until smooth and well combined. Add the bouillon paste and Gravy Master. Whisk regularly until the gravy comes to a boil and thickens. Remove from heat and allow to sit for 5 minutes to thicken.
  • While the gravy is thickening, separate the deli turkey slices onto a plate and microwave them on high for 30-60 seconds until warm.
  • To build each sandwich, place a slice of bread on a plate and top with 4 ounces of warm sliced turkey. Pour 1/3 cup of warm gravy over the top and serve.

Nutrition Facts : Calories 240 kcal, ServingSize 1 serving

HOT TURKEY AND GRAVY OPEN-FACED SANDWICHES



Hot Turkey and Gravy Open-Faced Sandwiches image

Dinner ready in 15 minutes! Enjoy these open-faced sandwiches topped with turkey - a tasty meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 5

2 tablespoons margarine or butter
1 large onion, thinly sliced
3/4 lb. cooked turkey breast, cut into 1/8-inch-thick slices
1 (12-oz.) jar fat-free turkey gravy
4 slices bread

Steps:

  • Melt margarine in large nonstick skillet over medium-high heat. Add onion; cover and cook 4 to 6 minutes or until onion is tender and lightly browned, stirring occasionally.
  • Add turkey and gravy; cook until thoroughly heated, stirring occasionally.
  • To serve, place 1 slice of bread on each individual plate. Top bread with turkey and onion mixture.

Nutrition Facts : Calories 270, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1/2, Fiber 1 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Sandwich, Sodium 690 mg, Sugar 3 g

OPEN-FACE HOT TURKEY SANDWICH



Open-Face Hot Turkey Sandwich image

This open-face hot turkey sandwich tastes like Thanksgiving on a plate. If you have it, swap in 1½ cups leftover gravy and skip Step 1.

Provided by Karen Rankin

Categories     Healthy Hot Sandwich Recipes

Time 45m

Number Of Ingredients 12

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 ½ cups unsalted chicken broth
¼ teaspoon salt
2 teaspoons chopped fresh sage, divided
2 teaspoons chopped fresh thyme, divided
3 tablespoons extra-virgin olive oil, divided
1 large yellow onion, thinly sliced
1 (8 ounce) package sliced fresh cremini mushrooms
4 slices multigrain bread, toasted
8 ounces sliced leftover roast turkey breast or lower-sodium deli turkey, warmed
¼ cup canned whole cranberry sauce

Steps:

  • Melt butter in a medium saucepan over medium-high heat. Add flour; cook, whisking constantly, to combine, about 30 seconds. Add broth; cook, whisking constantly, until well combined, about 30 seconds. Continue to cook, whisking constantly, until the mixture thickens, about 3 minutes. Remove from heat. Stir in salt and 1 1/2 teaspoons each sage and thyme. Cover the gravy to keep warm, and set aside.
  • Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion; cook, stirring occasionally, until golden brown and very soft, about 15 minutes, adding a bit of water if needed to keep the onion from browning too much. Remove from heat. Transfer the onion to a plate.
  • Wipe the pan clean. Add the remaining 2 tablespoons oil; heat over medium-high heat. Add mushrooms; cook, stirring often, until deep golden brown, 6 to 8 minutes. Remove from heat.
  • Spoon half of the gravy evenly over toast (about 3 tablespoons per slice); top evenly with turkey and the remaining gravy. Top evenly with the onion, mushrooms and cranberry sauce. Sprinkle evenly with remaining 1/2 teaspoon each sage and thyme. Serve immediately.

Nutrition Facts : Calories 480 calories, Carbohydrate 43 g, Cholesterol 68 mg, Fat 22 g, Fiber 6 g, Protein 28 g, SaturatedFat 8 g, Sodium 425 mg, Sugar 15 g

OPEN FACED SAVORY HOT TURKEY SANDWICHES



Open Faced Savory Hot Turkey Sandwiches image

I was surprised I hadn't shared this recipe yet. We have this several times a year. Though it calls for sliced cooked turkey I usually use deli turkey sliced for sandwiches. You can use packaged. turkey gravy mix prepared directly in the skillet. Easily doubles, we love poultry seasoning so I always add more than whats listed.

Provided by lets.eat

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

4 tablespoons butter or 4 tablespoons margarine
1/2 cup thinly sliced carrot
1/4 cup sliced celery
1/4 cup chopped onion
1/4 teaspoon poultry seasoning
1 (10 1/2 ounce) can turkey gravy
1/2 lb sliced cooked turkey
4 slices bread (toasted) or 4 slices split biscuits

Steps:

  • In a skillet melt the butter, add the vegetables with the poultry seasoning.
  • Cover and simmer, stirring occasionally 10 minutes or until the vegetables are tender.
  • Stir in the gravy, heat to boiling.
  • Add the turkey. Heat through.
  • Arrange turkey and gravy on the toast.

Nutrition Facts : Calories 627.5, Fat 33.6, SaturatedFat 17.8, Cholesterol 150.3, Sodium 1472.1, Carbohydrate 38.1, Fiber 3.1, Sugar 4.8, Protein 41.8

Tips:

  • For the perfect gravy, use a combination of turkey drippings, chicken broth, and a little bit of flour. Whisk until smooth and simmer for a few minutes until thickened.
  • To make the sandwiches ahead of time, prepare the turkey and gravy according to the recipe and let cool completely. Assemble the sandwiches and wrap them tightly in plastic wrap. Store in the refrigerator for up to 3 days.
  • To reheat the sandwiches, preheat the oven to 350 degrees F. Place the sandwiches on a baking sheet and bake for 10-12 minutes, or until heated through.
  • For a vegetarian version of this sandwich, use roasted vegetables or tofu instead of the turkey.

Conclusion:

Hot turkey and gravy open-faced sandwiches are a classic comfort food that are perfect for a quick and easy meal. With just a few simple ingredients, you can have a delicious and satisfying sandwich that the whole family will love. So next time you have some leftover turkey, be sure to try this recipe!

Related Topics