Open Face Turkey Sandwich Recipes

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OPEN-FACE TURKEY SANDWICH



Open-Face Turkey Sandwich image

An open-face turkey sandwich is the perfect meal to make with holiday leftovers.

Provided by Debby Mayne

Categories     Chicken and Turkey

Time 15m

Number Of Ingredients 3

3-4 ounces of cooked, sliced turkey
1/2 cup of leftover turkey gravy
1 slice of bread, regular or toasted

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.

Nutrition Facts : Calories 508 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 189 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 51 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 4892 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

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.

OPEN-FACED TURKEY SANDWICH



Open-Faced Turkey Sandwich image

It doesn't get much cozier than these delightful suppertime sandwiches. They're an easy way to use up leftover turkey, and I love the way the thick toast soaks up the creamy sauce. -Carol Hull, Hermiston, Oregon

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons butter
1/2 cup finely chopped onion
1/4 cup finely chopped celery
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup evaporated milk
4 ounces cream cheese, cubed
1 cup frozen peas
2 cups chopped cooked turkey (about 10 ounces)
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices Texas toast or other thick-sliced bread, toasted
Chopped tomato and minced fresh parsley, optional

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.

Nutrition Facts : Calories 488 calories, Fat 24g fat (13g saturated fat), Cholesterol 135mg cholesterol, Sodium 917mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 3g fiber), Protein 32g protein.

HOT TURKEY SANDWICH



Hot Turkey Sandwich image

Hot turkey sandwich. The easiest way to prepare turkey leftovers, as an open-faced sandwich, topped with leftover turkey and gravy.

Provided by Elise Bauer

Categories     Sandwich     Sandwich     Turkey     Turkey Leftovers

Time 10m

Yield 4

Number Of Ingredients 4

1 1/2 lb leftover turkey meat, sliced
1/2 cup or so of leftover turkey gravy
Stock or water (to thin the gravy if needed)
4 large slices of rustic bread

Steps:

  • Heat gravy in a skillet until bubbly: If the gravy is too thick, thin with a little stock or water.
  • Add pieces of sliced cooked turkey meat to the gravy: Coat with the gravy on all sides and heat until the meat is heated through.
  • Arrange a slice of bread on a plate: Rustic French or Italian loaf would work great. Top with sliced turkey and gravy.

Nutrition Facts : Calories 352 kcal, Carbohydrate 14 g, Cholesterol 172 mg, Fiber 1 g, Protein 52 g, SaturatedFat 2 g, Sodium 466 mg, Sugar 1 g, Fat 8 g, ServingSize Serves 4, UnsaturatedFat 0 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

BLUE PLATE OPEN-FACED TURKEY SANDWICH



Blue Plate Open-Faced Turkey Sandwich image

Turkey with gravy makes divine comfort food that reminds me of old-time diners on the East Coast that serve open faced turkey sandwiches just like this one. Happily, my gravy is not from a can. -Chris Schwester, Divide, Colorado

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1/3 cup butter, cubed
1 small onion, chopped
1/3 cup all-purpose flour
2 teaspoons minced fresh parsley
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
3 cups reduced-sodium chicken broth
1-1/4 pounds sliced deli turkey
12 slices white bread

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.

Nutrition Facts : Calories 361 calories, Fat 14g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1462mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

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

YUMMY BUT SIMPLE OPEN FACE HOT TURKEY SANDWICH



Yummy but Simple Open Face Hot Turkey Sandwich image

Got this recipe from Louisville Chef, Nancy Russman, but made a few minor tweeks. This simple and easy recipe bursts with flavor and perfect for busy nights, but also good for lunch. For the bread, I love the Italian flavors, so I use freshly made Garlic Parmesan loaf and prepare it as you would garlic bread. You may if desired use bread sliced as is, but I prefer to bake it in the oven Texas toast style as I don't like the bread mushy from the gravy.

Provided by larasbaby

Categories     Lunch/Snacks

Time 15m

Yield 5 sandwiches, 4-6 serving(s)

Number Of Ingredients 9

thickly sliced garlic parmesan Italian bread (depending on number of sandwiches)
1 lb deli sliced turkey breast
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 (14 ounce) can Swanson chicken broth
1 teaspoon garlic powder
1 teaspoon italian seasoning (can be subbed with a pinch of basil, oregano, sage, crushed red pepper, thyme, rosemary)
1/8 teaspoon coursely ground black pepper
finely shredded mozzarella cheese or parmesan cheese, portion as desired

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!

Nutrition Facts : Calories 340.6, Fat 20.6, SaturatedFat 9.8, Cholesterol 105.2, Sodium 685.3, Carbohydrate 7.1, Fiber 0.3, Sugar 0.4, Protein 30.2

OPEN-FACE GARDEN TURKEY SANDWICHES



Open-Face Garden Turkey Sandwiches image

Enjoy these delicious turkey sandwiches topped with vegetables and cheese that are ready in just 15 minutes - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 5

4 cups frozen stir-fry bell peppers and onions (from 1-pound bag)
1 pound uncooked turkey breast slices, about 1/4 inch thick
1/2 cup shredded Cheddar cheese (2 ounces)
4 tablespoons sandwich spread, mayonnaise or salad dressing
4 slices pumpernickel bread, toasted

Steps:

  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook frozen stir-fry vegetables in skillet 3 to 5 minutes, stirring frequently, until tender. Remove vegetables from skillet.
  • Cook turkey as directed on package in same skillet until light golden brown and no longer pink in center. Remove from heat.
  • Top each turkey slice with vegetables and cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. Spread sandwich spread on bread. Top each slice with turkey topped with vegetables and cheese.

Nutrition Facts : Calories 330, Carbohydrate 28 g, Cholesterol 95 mg, Fiber 4 g, Protein 34 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 410 mg

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