Open Face Turkey Pesto Sandwich Recipes

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

Ingredients

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.

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

Ingredients

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 TURKEY SANDWICHES

Open-Face Turkey Sandwiches image

Make and share this Open-Face Turkey Sandwiches recipe from Food.com.

Provided by Carly

Categories Lunch/Snacks

Time 10m

Yield 3 serving(s)

Number Of Ingredients 5

Ingredients

1 (17 ounce) package hormel sliced cooked turkey, in gravy
3 slices sourdough bread (thick slices)
1/2 cup cranberry sauce
1 cup prepared instant mashed potatoes
1 cup prepared cornbread stuffing

Steps:

Prepare sliced turkey in gravy according to package directions.
Toast bread slices.
Top each bread slice with cranberry sauce.
Place turkey slices over sauce.
Top each with a scoop of potatoes and stuffing.
Pour gravy over the potatoes and stuffing.
Serve immediately.

Nutrition Facts : Calories 713.1, Fat 19.3, SaturatedFat 6.4, Cholesterol 131.9, Sodium 998.8, Carbohydrate 75.8, Fiber 5.9, Sugar 20.3, Protein 56.2

OPEN-FACE TURKEY PESTO SANDWICH

Open-Face Turkey Pesto Sandwich image

Make and share this Open-Face Turkey Pesto Sandwich recipe from Food.com.

Provided by Dan Churchill

Categories Lunch/Snacks

Time 20m

Yield 3 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb lean ground turkey
olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1 cup arugula
1/2 cup cherry tomatoes, sliced
1/2 cup thinly sliced red onion
6 slices sourdough bread
2 cups fresh basil
1/2 cup parmesan cheese
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup walnuts

Steps:

For the turkey mince, sauté ground turkey in a pan with olive oil, salt, cumin, and pepper for about 5-8 minutes until completely cooked through. Set aside.
Create pesto: lightly toast walnuts in a dry skillet for 3 minutes or until just starting to become fragrant. Blitz together all ingredients for pesto except olive oil in a food processor, then slowly stream in the olive oil until a coarse paste is created.
Toast sourdough over a lightly oiled skillet or in the oven. Assemble sandwiches with onion, tomato, arugula, turkey mince, and a drizzle of pesto.

Nutrition Facts : Calories 801.7, Fat 37.6, SaturatedFat 8.2, Cholesterol 66.9, Sodium 1349.1, Carbohydrate 79, Fiber 5.2, Sugar 5.7, Protein 39.5

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