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
HOT TURKEY SANDWICH
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
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 TURKEY SANDWICH
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
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.
YUMMY BUT SIMPLE OPEN FACE HOT TURKEY SANDWICH
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
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 HOT TURKEY SANDWICH
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
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
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