OPEN FACED TURKEY SANDWICH WITH GRAVY
An open-faced turkey sandwich with gravy is a delicious, hearty, comfort food that is a great way to use up your leftover turkey! All you need in bread, turkey, your favorite cheese, and some tasty gravy for this dinner staple.
Provided by Lisa
Categories Main Course
Time 5m
Number Of Ingredients 4
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!
Nutrition Facts : Calories 214 kcal, Carbohydrate 15 g, Protein 16 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 50 mg, Sodium 492 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
OPEN-FACE TURKEY SANDWICH
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
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 FACE-TURKEY & GRAVY SANDWICH... (OR CHICKEN)
If you can't wait for a athanksgiving Turkey...here is an easy,quick and easy alternitive recipe. Great after Thanksgiving, or any time during the year. Jelled cranberries on the side is a must! Enjoy....Nancy 10/18/12
Provided by Nancy J. Patrykus
Categories Sandwiches
Time 15m
Number Of Ingredients 3
Steps:
- 1. Heat gravy until hot. Add pieces of turkey to the gravy, to warm. Put a slice of crunchy bread on a plate. Top with turkey and gravy. Serve with sliced jelled cranberry sauce. ENJOY!!!!! ***You can also use leftover roast chicken, canned chicken, or cooked thick sliced chicken from the deli. Picture is from the internet.
BLUE PLATE OPEN-FACED TURKEY SANDWICH
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
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.
CHICKEN AND GRAVY SANDWICHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to low heat.
- In a bowl, add the lemon juice, sugar or honey, parsley, garlic and extra-virgin olive oil. Stir to combine. Season the chicken with salt and pepper and add to the dressing, turn to coat and let marinate for 15 minutes.
- Heat a large skillet, broiler, grill or grill pan. Shake off excess marinade and cook the chicken for 6 minutes on each side. Remove to a cutting board, let rest for a few minutes and slice on an angle.
- While the chicken marinades and cooks, add the butter to a sauce pot over medium heat. When the butter melts, stir in the flour, cook 1 minute, then whisk in the stock. Cook until thickened to a light gravy, about 5 to 6 minutes. Season with black pepper, remove from the heat and stir in the Dijon.
- While the chicken cooks, crisp the bread in the warm oven.
- Cut the bread into 4 portions and split or halve. Use tongs to dip the sliced chicken in the gravy and fill the rolls. Arrange on a serving platter and serve.
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