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Blue Plate Open-Faced Turkey Sandwich

Turkey with gravy makes divine comfort food that reminds me of old-time diners on the East Coast that serve open faced turkey sandwiches just like this one. Happily, my gravy is not from a can. —Chris Schwester, Divide, Colorado
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 1/3 cup butter, cubed
  • 1 small onion, chopped
  • 1/3 cup all-purpose flour
  • 2 teaspoons minced fresh parsley
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon dried thyme
  • 3 cups reduced-sodium chicken broth
  • 1-1/4 pounds sliced deli turkey
  • 12 slices white bread

Directions

  • 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.
Nutrition Facts
2 open-faced sandwiches: 361 calories, 14g fat (7g saturated fat), 60mg cholesterol, 1462mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 25g protein.

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