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Open-Faced Hot Turkey Sandwich with Gravy

Open-faced hot turkey sandwiches with gravy pair thick slices of roast turkey with a rich, savory sauce over toasted hearty white bread. The turkey warms gently in the gravy until it reaches 165°F, then each serving is finished with an extra spoonful of sauce.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the gravy and turkey
  • 4 tbsp butter unsalted
  • 0.25 cup all-purpose flour
  • 3 cup turkey broth low-sodium
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1.5 lb turkey breast cooked, roast, sliced
For the sandwiches
  • 4 bread slices, hearty white

Equipment

  • 1 3-quart saucepan
  • 1 instant-read thermometer

Method
 

Make the gravy and heat the turkey
  1. Melt the butter in a 3-quart saucepan over medium heat.
  2. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly.
  3. Gradually whisk in the turkey broth, then add the Worcestershire sauce, salt, and pepper.
  4. Bring to a gentle simmer and cook for 3 to 5 minutes, whisking often, until the gravy thickens.
  5. Stir in the turkey and simmer gently for 3 to 5 minutes, stirring occasionally, until the turkey reaches 165°F on an instant-read thermometer.
Assemble the sandwiches
  1. Toast the bread until golden.
  2. Set one slice of toast on each plate.
  3. Divide the turkey among the slices.
  4. Spoon gravy over the turkey.

Notes

For the smoothest gravy, whisk the broth in gradually. Refrigerate leftovers for 3–4 days; freezing is suitable, though the bread is best toasted fresh. For a gluten-free option, use gluten-free bread and a gluten-free flour blend.