Eosinophilic Esophagitis Friendly Open-Faced Hot Turkey Sandwich

Total time40 min

Prep time15 min

Cook time25 min

Eosinophilic Esophagitis Friendly Open-Faced Hot Turkey Sandwich

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Ingredients

4 servings

For the sandwich

8 slices white sandwich bread
Superfree Bakehouse White Bread The Grain Escape White Bread 18.6 Oz
See all
1 ½ lb cooked turkey breast, sliced ¼-inch thick

For the gravy

4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 cups low-sodium chicken broth
½ tsp onion powder
½ tsp garlic powder
½ tsp dried thyme
½ tsp worcestershire sauce
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Arrange the bread slices in a single layer on a baking sheet and toast under the broiler for 1–2 minutes per side, until golden at the edges and firm enough to hold the turkey and gravy without becoming soggy. Set aside.
2
Melt the butter in a large saucepan over medium heat until foamy. Add the flour and whisk constantly for 1–2 minutes, until the mixture turns a pale golden color and smells faintly nutty.

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