Open Faced Turkey and Gravy Sandwiches are straight out of my childhood and complete comfort food! These are perfect way to use any leftover turkey you have, but also the easiest dinner ever if you grab some really good sliced turkey meat from your local deli counter.
This is a go to meal for me when we need extra easy on the table. The prep takes barely any time at all and I have the sandwiches made from start to finish in under 15 minutes! These are extra comfort on a cold night. I usually grab my absolute favorite sliced turkey deli meat (boars head pitcraft smoked turkey breast) for these sandwiches. But, I figured with the holidays here. These Open faced turkey and gravy sandwiches will be perfect for leftover turkey! The only real “cooking” to do is make me easy peasy skillet gravy and you’re done!
The classic open faced hot turkey sandwich usually calls for a simple slice of white bread and then the turkey and gravy is piled on top with a side of mashed potatoes. I decided to give it just a small upgrade by using (and lightly toasting) some French bread. Lightly toasted bread really kicks the sandwich up a notch. I’m obsessed with the skillet gravy that I pour over all of it. It’s my go to gravy recipe that’s completely un-fussy and a little on the rustic side since it’s got the chopped onions in it.
Open faced turkey and gravy sandwich is such a great recipe to reinvent leftover turkey from the holiday. No leftover turkey? Not a problem! Grab your favorite deli turkey, but make sure it’s high quality because that will make a huge difference in how good these are!
How to make Open Faced Turkey Sandwiches
Start by preparing the gravy and preheating the oven to 375 degrees.
In a large skillet, heat half of a chopped yellow onion and light butter over medium heat. Continue to melt butter and cook onions until softened (about 3-4 minutes). Stirring almost constantly so they don’t get too brown.
Add 3 tablespoons of all purpose flour and cook for about a minute or until the flour is golden in in color. Stirring constantly.
Whisk water in slowly and then add 2 teaspoons of chicken, vegetable, or turkey better than bouillon concentrate. Bring to a boil and continue to cook for 1-2 minutes or until thickened (but it really shouldn’t take much more than maybe 3 minutes). Remove from heat and set aside. Season with pinch of salt and ground pepper to taste, but it probably doesn’t need anything.
You can find the better than bouillon stock concentrate in any grocery store near the other cartons/cans of broth. If you can’t find it or don’t want to use it. You can totally use already made chicken broth, but I would plan on seasoning the gravy a bit more with salt, pepper, garlic powder, crushed sage, onion powder, and/or poultry seasoning.
I know some folks have a hard time with gravy and I hear ya! The key is honestly patience and constant stirring and whisking. Thats really it. When you’re able to drag your spoon and it takes a second or two for it to “come back together” again, that’s when it’s done. If you can’t make space then it’s probably not thick enough. Keep going if it’s not and remember if the gravy gets a bit too thick you can always add a little water (or milk) and thin it out.
Grab a loaf of French (or Italian) fresh bakery bread and cut into 6 equal portions. The loaf of bread I normally get from the grocery store bakery is 16 ounces. Slice the loaf in half lengthwise and then into 3 even sections. Open it and lay it on the parchment paper for 6 “open faced faced sandwiches”. Then, spray with a little cooking spray and sprinkle it with salt and pepper. I add about 2.5 ounces of turkey to each slice of bread. Place it in the oven and cook for about 6-8 minutes or until turkey is warm and bread is lightly toasted.
*You can also use white sandwich bread. I’ve used Texas toast and it’s super yummy too! Follow same instructions, just replace the bread.
Distribute gravy evenly onto each sandwich. Place on plate next to a pile of Homestyle Mashed Cauliflower Potatoes and green beans or peas for the ultimate dinner!
Open Faced Turkey and Gravy Sandwiches
- 16 ounces French or Italian loaf of bread (easily found in the bakery section of the grocery store/make sure it is SOFT and not a "crusty" loaf. That's delicious for soup, but we want a soft bread here)
- 1 lb good quality deli turkey breast or leftover turkey breast (my go to is boars head pit craft smoked turkey breast or the oven gold roasted turkey breast if getting sliced from the deli counter)
- salt and pepper, to taste
- cooking spray I prefer to use avocado oil cooking spray
- 1/2 diced yellow onion
- 3 tbsp light butter
- 3 tbsp flour
- 2½ cups water
- 2 tsp chicken or vegetable stock concentrate such as better than bouillon *see notes
- Prepare the gravy by adding light butter and diced onions to a hot skillet. Cook over medium heat together until the onions are softened (about 3-4 minutes). Stir flour in and continue cooking for about 1 minutes or until the flour is golden. Slowly whisk in water followed by stock concentrate. Bring to boil and cook until thickened (about 2-3 minutes).
Open Faced Turkey Sandwiches
- Preheat oven to 375 degrees. Slice the loaf of bread in half lengthwise and then into 3 even sections. Open it and lay it on a sheet pan for 6 “open faced faced sandwiches”. Then, spray with a little cooking spray and sprinkle it with salt and pepper. Then add about 2.5 ounces of turkey to each slice of bread. Place into oven and cook for about 6-8 minutes or until turkey is warm and bread is lightly toasted.*You can also toss the turkey into the gravy before adding to the bread and then top with remaining gravy after its out of the oven. Both ways are tasty!
- Top with gravy and serve warm. Enjoy!