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open faced turkey and gravy sandwiches
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5 from 4 votes

Open Faced Turkey and Gravy Sandwiches

Toasty slices of bread topped with turkey and a homemade skillet gravy
Prep Time2 mins
Cook Time10 mins
Course: Main Course
Cuisine: American
Keyword: comfort food, gravy, open faced sandwich, quick, sandwich, turkey
Author: Star @ the skinny-ish dish


  • 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

Skillet Gravy

  • 1/2 diced yellow onion
  • 3 tbsp light butter
  • 3 tbsp flour
  • cups water
  • 2 tsp chicken or vegetable stock concentrate such as better than bouillon *see notes


Skillet Gravy

  • 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!


Serves 6. nutritional information and points are figured for 1 open faced sandwich. 

287 Calories, 6g fat, 1g saturated fat, 780g sodium, 35g carbohydrates (33g net carbs), 2g dietary fiber, 4g sugar (0g added sugar, 0g sugar alcohol), 26g protein

**nutritional information figured out using boars head oven gold roasted turkey breast 

Click here for WW Personal Points! 

**Chicken or vegetable stock concentrate- I always have better than bouillon on hand. You can find this in the grocery store near the cans/cartons of chicken broth and stock or you can order it online. I prefer to use this, but you can definitely use already made chicken stock just use it in place of the water & concentrate. I would season it a little extra with some salt, pepper, garlic powder, onion powder, crushed sage, and/or poultry seasoning for more flavor. 
**Bread- if you can't find a big loaf of bread you can use sliced sandwich bread too and follow instructions the same. 
**Note on sodium- deli turkey tends to have a lot of extra sodium unless you're purchasing "no salt added/low sodium". If you need to watch your sodium intake you may want to take a look at deli turkey that has no sodium/less sodium. The sodium will levels will wildly vary on different meats or leftover turkey. I personally just even it out with extra water intake after I eat deli sandwich meat.