Open Face Turkey Gravy Sandwich Or Chicken Recipes

OPEN FACED TURKEY SANDWICH WITH GRAVY

Steps:

• Preheat your oven to broil on high and line a baking sheet with parchment paper.
• Place your bread on the prepared baking sheet and broil until toasted. 1-2 minutes per side. Watch the bread carefully so it doesn't burn.
• Once toasted, top with turkey and cheese and return to the oven. Broil until cheese is melted, another 1-2 minutes. Watch carefully so your cheese doesn't burn.
• Remove from oven and top with warm gravy and sprinkle with chopped chives or parsley. Enjoy!

OPEN-FACE TURKEY SANDWICH

Steps:

• Put the gravy in a small saucepan. Heat it on medium until it is hot.
• Place the bread or toast on a plate.
• Layer the turkey on top of the bread.
• After the gravy is hot, drizzle the gravy over it.

OPEN-FACED TURKEY SANDWICH

Steps:

• In a large saucepan, heat butter over medium-high heat; saute onion and celery until tender, 4-6 minutes. Stir in flour until blended; cook and stir until golden brown. Gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes., Add cream cheese, peas, turkey, salt and pepper; cook and stir until blended and heated through. Serve over toast. If desired, top with tomato and parsley.

BLUE PLATE OPEN-FACED TURKEY SANDWICH

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Stir in flour, parsley and seasonings until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes., Add turkey, 1 slice at a time; heat through. Serve over bread.

OPEN-FACED HOT TURKEY SANDWICHES

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.

OPEN FACED TURKEY AND GRAVY SANDWICHES

Steps:

• Prepare the gravy by adding light butter and diced onions to a hot skillet. Cook over medium heat together until the onions are softened (about 3-4 minutes). Stir flour in and continue cooking for about 1 minutes or until the flour is golden. Slowly whisk in water followed by stock concentrate. Bring to boil and cook until thickened (about 2-3 minutes).
• Preheat oven to 375 degrees. Slice the loaf of bread in half lengthwise and then into 3 even sections. Open it and lay it on a sheet pan for 6 "open faced faced sandwiches". Then, spray with a little cooking spray and sprinkle it with salt and pepper. Then add about 2.5 ounces of turkey to each slice of bread. Place into oven and cook for about 6-8 minutes or until turkey is warm and bread is lightly toasted.*You can also toss the turkey into the gravy before adding to the bread and then top with remaining gravy after its out of the oven. Both ways are tasty!
• Top with gravy and serve warm. Enjoy!

YUMMY BUT SIMPLE OPEN FACE HOT TURKEY SANDWICH

Steps:

• Slice freshly baked bread thickly as desired.
• Spread unsalted margarine on one side of each slice. Sprinkle garlic powder, parsely, and oregano on buttered side of each slice of bread.
• Place slices of bread, unbuttered side down on baking sheet. Bake in the oven at 375 for 7 minutes.
• Melt 4 tbsp butter in saucepan on medium heat. Add 4 tbsp flour to make a roux.
• The roux will turn to a light reddish brown color and have a breadlike, nutty aroma when done.
• Add chicken broth and stir with whisk.
• Add garlic powder and italian seasoning as gravy boils uncovered, sprinkle coursely ground black pepper sparingly.
• When gravy comes to a boil, add turkey and lower heat for 5 minutes or until turkey is warm.
• Place hot turkey and gravy on bread and sprinkle shredded cheese as desired. Enjoy!

OPEN FACE HOT TURKEY SANDWICH (LOW FAT)

Steps:

• Heat up your gravy.
• Place the turkey on the slice of bread, and then pour the warmed gravy (about a 1/4 cup) on top of it .
• Serve, with a knife and fork, with leftover stuffing, or whatever you want. Enjoy.