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one closed golden kaiser-roll sandwich cut in half with folded roast turkey and a modest amount of smooth light-brown shallot gravy inside on an ordinary plate, with no cheese, mashed potatoes or garnish
Andre Lewis

Hot Turkey Sandwich With Gravy

A closed kaiser roll gives hot turkey and gravy enough crust to hold onto while the soft center soaks up the sauce. This uses leftover roast turkey warmed in a freshly made shallot gravy, so you don't need to roast another breast or have a jug of drippings saved. Cook the flour briefly in butter before adding broth, then let the gravy thicken before the meat goes in. Toast the cut faces of the rolls and keep the filling hot, but don't fill every hollow with sauce just because there is some left in the pan; the sandwich should still lift from the plate.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 large kaiser rolls split
  • 1 tbsp unsalted butter
  • 2 small shallots finely minced
  • 1 tbsp all-purpose flour
  • 1 cup low-sodium turkey broth
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp dried sage
  • 1/8 tsp fine salt
  • 1/8 tsp black pepper
  • 8 oz leftover roast turkey skin removed and thinly sliced

Method
 

  1. Melt butter in a saucepan over medium heat. Cook shallots for 5 minutes until soft, then stir in flour for 1 minute.
  2. Gradually whisk in broth, Worcestershire, sage, salt and pepper. Simmer for 3 to 4 minutes until the gravy lightly coats a spoon.
  3. Fold sliced turkey into the gravy and heat gently for 5 to 8 minutes until the meat reaches 165°F, adding no more heat than needed to maintain a gentle simmer.
  4. Meanwhile, toast the roll cut faces under a broiler for 1 to 2 minutes until lightly golden.
  5. Lift turkey onto the bottom rolls with a slotted spoon, add a modest spoonful of gravy and close with the tops. Serve remaining gravy separately for dipping.