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.”
READY IN:
15mins
SERVES:
4-6
YIELD:
5 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

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

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