Open Faced Turkey Sandwich Recipes

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-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 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.

HOT SANDWICH RECIPES | OPEN-FACED ROAST BEEF & TURKEY SLIDERS

Steps:

• Preheat oven to 350 degrees
• Divide the 24 count package of King Hawaiian Rolls into six equal sections, using a bread knife cut each section in half lengthwise.
• Place the six sections on a large sheet pan, and top each section with marinara sauce.
• Top each section with shredded cheese.
• Add sliced deli turkey to three sections and sliced deli roast beef to the remaining three sections.
• Top each section with more marinara sauce, add red onions, and more cheese.
• Place the sheet pan on the center rack of a preheated 350-degree oven and bake for 15 minutes.
• Remove the Open-Faced Roast Beef & Turkey Sliders from the oven.
• Top with fresh sprigs of thyme and rosemary.

OPEN-FACED TURKEY MELTS

Steps:

• Heat broiler over high, with rack in the second position about 6 inches from the flame. Line a half-sheet pan with Reynolds non-stick foil.
• In a medium bowl combine the turkey with celery, mayonnaise, cranberries and red onion, and stir until combined.
• Arrange the toasted bread on a baking sheet and divide the turkey salad evenly among slices, then top each with 1 ounce of cheese.
• Broil about 6 inches from the flame until the cheese is golden and bubbling, about 2 to 3 minutes, keeping a close eye on it to avoid burning.

OPEN FACED TURKEY SANDWICH MELT

Steps:

• Preheat your oven to 400 degrees.
• Place a piece of bread on a parchment lined tray. Cover the bread with mayo and cranberry sauce first, then dressing, then turkey and then the cheese on top.
• Bake the open faced sandwich for about 7 - 8 mins or however long it takes for the cheese to melt and get all bubbly and brown.
• Meanwhile, heat up the gravy if it needs it. Pull the sandwich out of the oven and pour the gravy on top.
• Eat with a knife and fork!

WHAT A FACE! OPEN FACED HOT TURKEY SAMMYS WITH SAUSAGE STUFFING AND GRAVY, SMASHED POTATOES WITH BACON, WARM APPLE CRANBERRY SAUCE

Steps:

• Preheat a medium skillet over medium high heat.
• Place potatoes in a medium pot. Cut larger potatoes in half. Leave smaller baby potatoes whole. Cover potatoes with water and top with a lid. Place over high heat. When the water boils, salt water and cook potatoes with the lid off pot for 10 to 11 minutes, until tender.
• Place a second low pot on the stove top over medium-high heat. Add apple sauce and canned cranberry sauce. Stir to combine and gently heat through, about 10 minutes.
• Toast 2 slices whole grain bread and butter heavily, 1/2 tablespoon per slice. Chop into small cubes and reserve.
• Add extra-virgin olive oil and sausage meat to hot skillet. Brown and crumble the sausage with a wooden spoon or heat safe spatula. Add onions and celery to the skillet then season with poultry seasoning and salt and pepper and cook 5 minutes. Add bread to the skillet and stir to combine. Dampen the stuffing with chicken stock and turn to combine. Turn off heat and cover pan loosely with foil to hold heat.
• Preheat a second skillet over medium heat to prepare turkey and gravy.
• Drain cooked potatoes and return to hot pot. Smash with sour cream, butter and crisped, chopped bacon. Season the smashed potatoes with salt and pepper. If they are too thick, thin them out with milk or a splash of broth.
• Add 2 tablespoons butter to preheated skillet and melt it. Whisk in flour and cook 1 minute. Whisk in 2 cups stock or broth. Add the poultry seasoning, a pinch of salt and a few grinds of black pepper to the gravy. Allow it to thicken slightly.
• Cut roasted turkey meat away from the breast bones of rotisserie turkey breast. If you are using deli turkey, remove from packaging and separate slices. Set turkey into gravy.
• Place a bread slice on dinner plate. Use a large ice cream scoop to place a mound of stuffing on the bread. Place turkey on top of stuffing. Serve smashed potatoes and cranberries on the side. Spoon the extra gravy over potatoes and turkey sandwiches. Sprinkle the plates with chopped parsley or chives and serve.

OPEN FACED TURKEY SANDWICH WITH GRAVY

Steps:

• Preheat your oven to broil on high and line a baking sheet with parchment paper.
• Place your bread on the prepared baking sheet and broil until toasted. 1-2 minutes per side. Watch the bread carefully so it doesn't burn.
• Once toasted, top with turkey and cheese and return to the oven. Broil until cheese is melted, another 1-2 minutes. Watch carefully so your cheese doesn't burn.
• Remove from oven and top with warm gravy and sprinkle with chopped chives or parsley. Enjoy!

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 TURKEY & GRAVY SANDWICH

Steps:

• Heat turkey until internal temperature reaches 165ºF. as measured by a meat thermometer.
• Place bread slice on plate.
• Top bread with mashed potatoes and turkey.
• Spoon gravy over turkey.
• Sprinkle with parsley, if desired.