OPEN-FACED TURKEY/GRAVY WITH MUSHROOMS SANDWICH

Open-Faced Turkey/Gravy With Mushrooms Sandwich image

Provided by Donna Brown

Number Of Ingredients 13

sliced turkey breast
whole wheat deli rolls
2 10.5 ounce cans turkey gravy or leftover homemade gravy
1 small can sliced mushrooms (or fresh)
provolone cheese slices
1 Tbsp finely chopped celery
1/4 c finely chopped onion
1 Tbsp worcestershire sauce
1 tsp italian seasoning
a couple of splashes of lemon juice
1 Tbsp extra virgin olive oil
black pepper, to your taste
2 cloves minced garlic

Steps:

1. Heat EVOO in sautè pan and add onion and celery. Sautè until tender, add garlic and sautè another minute or so until garlic is tender, being careful not to burn garlic or it will become bitter. While cooking onion mixture, heat gravy in a saucepan. Add onion mixture when done, add mushrooms, Worcestershire, Italian seasoning, a couple of splashes of lemon juice, black pepper, heat slowly. In the same sautè pan, slowly warm turkey breast. Slice open deli rolls on serving plate, add turkey, place Provolone cheese atop sliced turkey and pour gravy mixture over all. (We like to then warm ours in the microwave about 45 seconds to melt the cheese and soften the rolls.) It's also great with some leftover cranberry sauce on top. NOTE: We also like this sandwich made with roast beef and brown gravy. Either kind of sandwich is great with toasted ravioli, fries, chips or whatever you choose.