Open Faced Savory Hot Turkey Sandwiches Recipes

DINER-STYLE HOT TURKEY SANDWICHES

Steps:

• Preheat the oven to 325 degrees F.
• For the turkey breasts:
• Arrange a wire rack over a baking sheet. Combine the butter with the herbs. Loosen the skin on the turkey breasts and place the butter between the skin and breast meat, working out to the edges evenly. Place a bay leaf between the skin and meat. Spray the skin with olive oil, and sprinkle liberally with salt and pepper. Roast to 165 degrees internal temperature, about 1 hour. Remove and cover loosely with foil to cool back to room temp, reserving the drippings for the gravy. Then cover and store for a make-ahead meal, as well as another night's meal, such as the Turkey Club Enchilada Casserole.
• For the stuffing:
• Melt 6 tablespoons butter in large skillet over medium heat. Grease a casserole dish with 1 tablespoon of remaining butter, and reserve the rest to dot the top of the stuffing once it is in its casserole dish. To the melted butter, add the herbs, celery, apples, onions, bay leaf and some salt and pepper. Cook to tender, 15 to 20 minutes, stirring occasionally. Add the stuffing cubes and moisten with the stock until damp, but not wet. Fill the casserole dish and dot the top with butter. Cover and refrigerate to store.
• For the gravy:
• Melt the butter in a large skillet and season liberally with black pepper. Whisk in the flour until light golden in color. Then whisk in the stock and Worcestershire and simmer at low boil to thicken. Add any pan drippings from the roasted turkey breasts. Once the gravy lightly coats the back of a spoon, add a ladle of it to the egg yolk while beating with fork. Then add the yolk back to gravy to gloss it up, stir in. Add the mustard, if using. Add salt to taste. Cool and store.
• To serve:
• Preheat the oven to 375 degrees F. Place the rack in center of oven.
• Bring the stuffing to room temp, then bake until crispy on top and hot through.
• Reheat the gravy over medium heat, partially covered and stirring occasionally.
• While the stuffing is in the oven and the gravy is reheating, heat up an additional couple cups of plain stock in a high-sided skillet. Thinly slice 1 turkey breast, removing the bay leaf when you get to it.
• For each sandwich, very lightly toast a slice of bread and place on a dinner plate. Top the bread with a scoop of stuffing (I use an ice cream scoop). Set a few slices of turkey into broth to heat through. Arrange the turkey slices over the mound of stuffing. Liberally ladle the gravy over the top of the sandwich and garnish with chopped parsley. Save any leftover gravy for another meal, such as the Turkey Club Enchilada Casserole later in the week.

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-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.

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.

OPEN FACED SAVORY HOT TURKEY SANDWICHES

Steps:

• In a skillet melt the butter, add the vegetables with the poultry seasoning.
• Cover and simmer, stirring occasionally 10 minutes or until the vegetables are tender.
• Stir in the gravy, heat to boiling.
• Add the turkey. Heat through.
• Arrange turkey and gravy on the toast.

OPEN-FACE TURKEY SANDWICH

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.

OPEN-FACED HOT TURKEY SANDWICHES

Steps:

• Cook gravy and turkey slices in large skillet on medium-high heat until heated through.
• Cut baguette in half lengthwise, then cut each piece in half.
• Place bread, cut-side up, onto 4 serving plates.
• Top bread evenly with spinach, turkey, stuffing, any remaining gravy and cranberry sauce.

OPEN-FACED TURKEY SANDWICH

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.

HOT OPEN-FACED VEGAN TURKEY & GRAVY SANDWICHES

Steps:

• If using homemade seitan, slice it as thin as possible, preferably using a mandoline slicer. If using store-bought, slice it thin as best as you can using a mandoline or sharp knife (depending on the size and shape of your seitan pieces).
• Place 1 tablespoon of vegan butter in a medium skillet and melt it over medium heat.
• Give the butter a minute to heat up, and then add the seitan slices. Avoid overcrowding the skillet, and cook the slices in batches if needed.
• Cook the seitan slices for about 5 minutes on each side, until lightly browned, and then remove them from the skillet and transfer them to a plate.
• Melt the remaining 2 tablespoons of butter in the skillet.
• Add the onion and cook for about 5 minutes, until soft and translucent.
• Add the garlic and flour, and stir well to coat the onions with flour. Cook for about 1 minute more, until the garlic becomes very fragrant.
• Whisk in the water, milk, nutritional yeast flakes, soy sauce, vinegar, thyme, and rubbed sage.
• Raise the heat and bring the mixture to a simmer. Lower the heat and allow it to simmer, uncovered, for about 10 minutes, until it thickens up a bit.
• Return the seitan slices to the skillet and stir them into the gravy. Cook for about 1 minute more, just to heat up the seitan and give it a chance to absorb some gravy.
• Remove the skillet from heat and season the gravy with salt and pepper to taste.
• Arrange the bread slices on plates in pairs, and top with the turkey and gravy. Sprinkle with parsley and/or chives, and serve.

HOT TURKEY SANDWICH

Steps:

• In a large saucepan, melt the butter and whisk in the flour. Continue whisking until smooth.
• Whisk in the broth into the flour mixture. When blended whisk in the cream. Season with salt and pepper. Stir to combine. Add the turkey.
• Serve over bread, potatoes, or dressing.

HOT TURKEY SANDWICHES

Steps:

• Place gravy in skillet to warm.
• Add turkey. simmer until heated through.
• place on rolls. Can serve with cheese if desired.