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Hot Turkey Sandwich with Pan Gravy
Melissa Hart

Hot Turkey Sandwich with Pan Gravy

The diner hot turkey sandwich made a full meal from roast leftovers without pretending to be delicate. This version roasts a small breast so the meat and gravy are ready together. Serve it open-faced and accept that the bread is supposed to soften.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 boneless turkey breast 2 1/2 lbs
  • 1 tbsp neutral oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 tsp dried sage
  • 1 cup low-sodium chicken broth
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth for gravy
  • 6 thick slices white sandwich bread

Method
 

  1. Rub the turkey with the oil, salt, pepper and sage and place it in a roasting pan with 1 cup broth.
  2. Roast at 350°F for 65 to 80 minutes until the center reaches 165°F, then rest for 15 minutes and slice thinly.
  3. Pour the pan juices into a measuring cup and skim away excess fat.
  4. Melt the butter in a saucepan, stir in the flour for 1 minute and whisk in the pan juices plus enough gravy broth to equal 2 cups; simmer for 5 minutes.
  5. Toast the bread lightly, cover each slice with turkey and spoon the hot gravy over the open-face sandwiches.