Open Face Turkey And Swiss Sandwiches Recipes

THE MUNROE MELT

Steps:

• Preheat the oven broiler. Line a baking sheet with aluminum foil.
• Open the sandwich roll onto the prepared baking sheet. Spread the mustard-mayonnaise blend on one half of the roll and top with the turkey, Swiss cheese, and ham.
• Spread 1 tablespoon of mayonnaise on the other half of the roll and top with the roast beef, tomato slices, and Muenster cheese.
• Broil the sandwich open-faced until the cheese melts and begins to bubble and the ham begins to crisp around the edges. Remove the sandwich from the oven and put both sides together.

TANGY TURKEY AND SWISS SANDWICHES

Steps:

• In a small bowl, stir together the red onion, thyme, mayonnaise and mustard. Spread some of this mixture onto one side of each slice of bread. Spread butter onto the other side of the slices of bread.
• Heat a large skillet over medium heat. Place 4 slices of the bread into the skillet with the butter side down. On each slice of bread, layer 1/4 of the sliced turkey, then 2 slices of tomato, and top with 2 slices of Swiss cheese. Place remaining slices of bread over the top with the butter side up. When the bottoms of the sandwiches are golden brown, flip over, and cook until golden on the other side.

OPEN-FACED HOT TURKEY SANDWICHES

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.

BLUE PLATE OPEN-FACED TURKEY SANDWICH

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.

OPEN-FACE TURKEY MORNAY

Steps:

• Heat oven to 350 degrees.
• Line a rimmed baking sheet with foil; set aside.
• For Mornay sauce, combine broth and butter over medium heat in medium-size saucepan.
• Whisk in Alfredo sauce mix.
• Bring to a boil over medium-high heat, stirring constantly.
• Reduce heat to medium; simmer for 2 minutes.
• Add 1 1/4 cups of the Swiss cheese, stirring for about 8 minutes or until melted.
• Remove from heat and set aside.
• Place split English muffins on prepared baking sheet.
• Divide turkey among muffin bottoms.
• Stack with Canadian bacon and tomato slices.
• Top with about 1 cup of the Mornay sauce; reserve remaining sauce for another use.
• Sprinkle with remaining 1/2 cup Swiss cheese.
• Bake tops and bottoms at 350 degrees for 30 minutes or until stacked bottoms are heated through, cheese is bubbly and tops are toasted.
• Place muffin tops on sandwiches and serve.

HOT TURKEY AND GRAVY OPEN-FACED SANDWICHES

Steps:

• Melt margarine in large nonstick skillet over medium-high heat. Add onion; cover and cook 4 to 6 minutes or until onion is tender and lightly browned, stirring occasionally.
• Add turkey and gravy; cook until thoroughly heated, stirring occasionally.
• To serve, place 1 slice of bread on each individual plate. Top bread with turkey and onion mixture.