Yummy but Simple Open Face Hot Turkey Sandwich: A Hug in a Bite

There are certain dishes that, when you taste them, transport you back to a specific moment, a feeling, a memory etched in time. For me, the open-face hot turkey sandwich is one of those dishes. I remember my grandmother, a woman whose kitchen always smelled of comfort and love, making these for us on blustery autumn afternoons. She’d use leftover roast turkey, simmer a quick, savory gravy, and toast thick slices of her homemade bread until golden. The way the gravy would seep into the bread, the tender turkey, and a sprinkle of melty cheese – it was pure, unadulterated bliss. This recipe, inspired by a brilliant suggestion from Louisville Chef, Nancy Russman, captures that same essence of cozy satisfaction, but with a touch of my own Italian-inspired flair. It’s the kind of meal that whispers “you’re home” with every bite, perfect for those nights when time is short but the craving for something truly delicious is immense.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4-6
• Yields: 5 sandwiches
• Dietary Type: Can be adapted

Ingredients

To craft this delightful sandwich, you’ll need a few key players. I find that using a sturdy, flavorful bread is essential, and the recipe’s suggestion of a garlic parmesan loaf is truly inspired.

• Thickly sliced garlic parmesan Italian bread (amount depends on the number of sandwiches you plan to make; I usually aim for 5-6 slices)
• 1 pound deli sliced turkey breast
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1 (14 ounce) can Swanson chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning (this can be a blend of basil, oregano, sage, crushed red pepper, thyme, and rosemary. If you don’t have a pre-made blend, a pinch of each works beautifully!)
• 1/8 teaspoon coarsely ground black pepper
• Finely shredded mozzarella cheese or grated parmesan cheese, portioned as desired for topping

Equipment Needed

For this straightforward preparation, you won’t need a lot of fancy gadgets.

• Baking sheet
• Saucepan (medium-sized)
• Whisk
• Oven

Instructions

The beauty of this hot turkey sandwich lies in its simplicity, allowing the quality of the ingredients to shine. Here’s how to bring it all together:

1. Prepare the Bread: Begin by slicing your garlic parmesan Italian bread thickly, to your preference.
2. Butter and Season the Bread: Take each slice and generously spread unsalted butter on one side. On this buttered side, sprinkle garlic powder, parsley, and oregano. This step infuses the bread with fantastic flavor as it bakes.
3. Toast the Bread: Arrange the bread slices, unbuttered side down, on a baking sheet. Place them in a preheated oven at 375°F (190°C) and bake for 7 minutes. This “Texas toast” style ensures the bread is beautifully golden and slightly crisp, preventing it from becoming mushy under the gravy.
4. Start the Roux: While the bread is toasting, melt the 4 tablespoons of unsalted butter in a saucepan over medium heat. Once melted, whisk in the 4 tablespoons of all-purpose flour. This mixture is your roux, the foundation for a luscious gravy.
5. Cook the Roux: Continue to cook the roux, stirring constantly, until it turns to a light reddish-brown color and develops a breadlike, nutty aroma. This usually takes a few minutes. Don’t rush this step, as a properly cooked roux adds depth of flavor.
6. Add the Broth: Gradually whisk in the chicken broth to the roux. Continue whisking until the mixture is smooth and well combined.
7. Season the Gravy: Bring the gravy to a boil, then add the garlic powder and Italian seasoning. Sprinkle in the coarsely ground black pepper sparingly – you can always add more later if needed. Let the gravy boil uncovered, stirring occasionally, until it thickens.
8. Warm the Turkey: Once the gravy has reached your desired consistency, add the deli sliced turkey breast to the saucepan. Lower the heat and simmer for 5 minutes, or until the turkey is thoroughly warm.
9. Assemble the Sandwiches: To assemble, place the hot turkey and gravy generously on top of the toasted bread slices.
10. Add the Cheese: Sprinkle your desired amount of finely shredded mozzarella cheese or grated parmesan cheese over the warm turkey and gravy.
11. Serve and Enjoy: Serve immediately! The residual heat will melt the cheese beautifully.

Expert Tips & Tricks

To elevate this already wonderful dish, consider these culinary insights:

• Broth Quality Matters: Using a good quality chicken broth, like Swanson, makes a noticeable difference in the final gravy flavor. If you have homemade chicken stock, even better!
• Gravy Consistency: If your gravy is too thick, you can thin it out with a little more chicken broth or even a splash of milk. If it’s too thin, you can create a slurry by whisking a teaspoon of cornstarch with a tablespoon of cold water and stirring it into the simmering gravy until thickened.
• Toast it Right: The 7-minute toast at 375°F is crucial. You want a golden hue and a slight crispness, not a burnt or overly hard texture. Keep an eye on it as ovens can vary.
• Cheese Choice: While mozzarella melts beautifully and provides a gooey pull, parmesan offers a sharper, saltier punch. Feel free to use a combination for the best of both worlds!
• Fresh Herbs: If you have fresh herbs like parsley or thyme on hand, a little finely chopped fresh parsley sprinkled over the cheese before serving adds a lovely pop of color and freshness.

Serving & Storage Suggestions

This open-face hot turkey sandwich is best enjoyed immediately, while the bread is still warm and crisp, the turkey is tender, and the cheese is perfectly melted. It’s a complete meal on its own, but pairs wonderfully with a simple side salad dressed with a light vinaigrette, or a cup of your favorite soup for an even heartier experience.

Leftovers can be stored, but the texture of the bread will soften. To store: allow the sandwiches to cool completely. Refrigerate in an airtight container for up to 2 days. To reheat: you can gently warm them in a toaster oven or a conventional oven at a low temperature (around 300°F or 150°C) until heated through. Be mindful not to overheat, as this can dry out the turkey. Freezing is not recommended for this particular dish, as the bread and gravy may not hold up well.

Nutritional Information

Here’s an estimated nutritional breakdown for one serving of this delicious sandwich. Please note that exact values can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	340.6 kcal
Calories from Fat	185 kcal
Total Fat	20.6 g	31%
Saturated Fat	9.8 g	48%
Cholesterol	105.2 mg	35%
Sodium	685.3 mg	28%
Total Carbohydrate	7.1 g	2%
Dietary Fiber	0.3 g	1%
Sugars	0.4 g	1%
Protein	30.2 g	60%

Variations & Substitutions

While this recipe is wonderfully satisfying as is, there’s always room for creativity in the kitchen!

• Bread Swap: If you can’t find garlic parmesan Italian bread, a good quality sourdough or a hearty whole wheat loaf would also work well. Just prepare them as directed.
• Turkey Alternatives: Leftover roast chicken or even slices of ham could be used in a pinch, though the classic turkey is hard to beat.
• Vegetarian Option: For a vegetarian twist, use sautéed mushrooms or plant-based turkey slices and a vegetable broth in place of the chicken broth for the gravy.
• Spice it Up: For those who enjoy a bit of heat, a pinch of cayenne pepper or a dash of hot sauce added to the gravy can provide a delightful kick.
• Herb Garden: Experiment with other dried herbs like thyme or sage in the gravy, or fresh rosemary finely chopped into the butter for the bread.

FAQs (Frequently Asked Questions)

Q: Why bake the bread separately before adding the toppings?
A: Toasting the bread beforehand prevents it from becoming soggy and mushy once the hot gravy and turkey are added, ensuring a more pleasing texture.

Q: Can I use fresh turkey instead of deli slices?
A: Absolutely! If you have leftover cooked turkey from a roast, shred or dice it and warm it in the gravy.

Q: How do I make the gravy thicker if it’s too thin?
A: Create a slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stir it into the simmering gravy until it reaches your desired thickness.

Q: What kind of cheese is best for melting?
A: Mozzarella is a classic choice for its excellent melting properties, but Gruyère or a sharp cheddar could also offer delicious flavor variations.

Q: Is this recipe suitable for a quick weeknight dinner?
A: Yes, with pre-sliced deli turkey, this recipe is incredibly fast and perfect for busy evenings when you crave comfort food.

Final Thoughts

This open-face hot turkey sandwich is more than just a meal; it’s a testament to the power of simple, quality ingredients coming together to create something truly comforting and delicious. It’s the kind of dish that warms you from the inside out, a hug in every bite. I encourage you to give this recipe a try, whether you’re recreating a beloved childhood memory or forging a new culinary tradition. Share it with loved ones, savor each bite, and don’t hesitate to experiment with your own little twists. I find it’s particularly delightful served alongside a crisp, green salad or a bowl of steaming tomato soup. Happy cooking!