Entree: United States – Hot Open-Faced Turkey Sandwich

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Total 15 min

Ingredients

- 3 cups cooked shredded roasted turkey light meat, approx. 12 oz (340 g) total
- 8 slices sandwich bread
- 2 cups (480 ml) beef gravy (store-bought or homemade)
- 2 tbsp (30 g) unsalted butter
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.6 g) freshly ground black pepper
- 1 tbsp (15 g) chopped fresh parsley (optional)

Instructions

1. Preheat the oven broiler to high or set a toaster oven to broil.
2. Arrange the bread slices on a baking sheet; spread a little butter on each and place under the broiler until lightly browned, about 1–2 minutes—watch carefully.
3. While the bread toasts, warm the beef gravy in a saucepan over medium heat until simmering; season with salt and pepper to taste.
4. Divide the shredded turkey evenly among the toasted bread slices, piling it on top.
5. Place the turkey-topped toasts briefly under the broiler just to heat the turkey, about 1 minute.
6. Remove from oven, place two open-faced sandwiches per plate, and ladle hot beef gravy generously over each sandwich so it runs onto the plate.
7. Garnish with chopped parsley if desired and serve immediately.