Best Open Faced Turkey Sandwiches Recipes

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 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.

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-FACED WAFFLE CORNBREAD STUFFING SANDWICHES WITH TURKEY, BRIE AND BACON

Steps:

• For the bacon: Preheat the oven to 400 degrees F. Put the bacon on a baking sheet and roast until crisp, about 15 minutes. Set aside. Reduce the oven temperature to 350 degrees F.
• For the cranberry Dijon mayo: Whisk the cranberry relish together with the mayonnaise and mustard in a medium bowl. Cover and refrigerate until ready to serve.
• For the cornbread waffles: Preheat a waffle maker. Put a rack on a baking sheet.
• In a large bowl, stir together the leftover stuffing, eggs, parsley and sage. Add 1/4 cup of the chicken broth and mix until well combined. Continue adding chicken broth as needed until the mixture is well moistened--it should just hold together in your hand. Season with salt and pepper.
• Using about 1/2 cup per waffle, shape the stuffing mixture into fat round patties; they should be smaller than the waffle grids.
• Spray the waffle maker with some nonstick spray, then add the stuffing patties and close the lid. Let the waffles cook until golden brown, crispy and cooked through, 5 to 7 minutes. (The waffle maker should stop steaming when the waffles are cooked through.) Remove the waffles to the rack on the baking sheet, and repeat with the remaining waffle mixture.
• Put a few slices of Brie on each waffle, transfer to the oven, and warm just to melt the cheese a bit, about 5 minutes.
• For the turkey: Meanwhile, bring about 1 cup of broth to a simmer in a large skillet. Add the turkey and heat until just warmed through, about 5 minutes.
• For the eggs: Melt the butter in a large nonstick skillet over medium-high heat. Add the eggs and fry until the whites are set and the yolks still runny, about 4 minutes. Season with salt and pepper.
• To assemble: Dollop some of the cranberry Dijon mayonnaise on top of each waffle. Top with some warm turkey, then some bacon, and finally an egg. Serve immediately.

SLOW COOKER OPEN-FACED TURKEY SANDWICHES RECIPE - (4.5/5)

Steps:

• Place turkey breast half in slow cooker insert. Season with S&P. Pour brother around turkey; add bay leaf, thyme and oregano. Cover and cook on high for 5 hrs or low for 7 hrs. Using a large spatula, carefully remove turkey from slow cooker to a cutting board. Remove and discard bones; strain broth from slow cooker into a bowl. Make mashed potatoes, using some of the chicken broth if possible. Make gravy according to package directions. Cut turkey crosswise into slices. Place 1 piece of bread on a plate. Spread with 1/3 cup mashed potatoes and some of the turkey and top with a little gravy. Repeat to make 6 sandwiches and serve.

TURKEY AND LINGONBERRY OPEN FACED SANDWICHES

Steps:

• Spread bread with butter and mustard; sprinkle on a dill weed.
• Place lettuce leaf on each piece of bread, top with the sliced turkey, and garnish with a dollop of lingonberry preserves.

THANKSGIVING LEFTOVERS-HOT OPEN FACED TURKEY SANDWICHES

Steps:

• toast the bread as you prefer it.
• warm all the ingredients except the cranberry sauce.
• assemble the open faced sandwich by placing the toast side by side on a plate.
• layer the sandwich in this order: turkey, stuffing and gravy.
• place the cranberry sauce on the side, some of my family like it on top.
• enjoy.

OPEN-FACED TURKEY SANDWICHES

Steps:

• In a skillet, saute the onion, garlic and Italian seasoning in oil. Add parsley, lemon juice, Worcestershire sauce and pepper; spread on cut sides of rolls. Top with turkey; sprinkle with cheese. Bake at 350° for 8-10 minutes or until heated through.