Red Meat Allergy Friendly Open-Faced Hot Turkey Sandwich
Total time40 min
Prep time15 min
Cook time25 min
4.5(23)
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Learn more →Ingredients
4 servings
For the sandwich
- 8 slices white sandwich bread
- 1 ½ lb cooked turkey breast, sliced ¼-inch thick
For the gravy
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 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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