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one open-faced Texas-toast turkey sandwich on an ordinary plate with sliced roast turkey, two red tomato slices, pale cheese sauce browned in small patches and two crisp bacon strips across the top, with no brown gravy, second bread slice or garnish
Andre Lewis

Open-Faced Turkey Sandwich

A cheese sauce and a brief broiler finish turn this open-faced turkey sandwich into a fork-and-knife lunch, with tomato and bacon making it different from a plain gravy sandwich. Use leftover roast turkey warmed before it reaches the toast, since the broiler is there to color the sauce rather than reheat a cold pile of meat. The Mornay-style sauce should cover the turkey without hiding the shape of the bread underneath. Keep the toast in a single layer on a broiler-safe pan, watch the top as it browns and move the finished sandwich with a broad spatula so the soft center stays over its crisp base.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 thick slices Texas toast bread
  • 8 oz leftover roast turkey skin removed and thinly sliced
  • 2 tbsp low-sodium turkey broth
  • 4 slices bacon
  • 1 medium tomato cut into 4 thick slices
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 3/4 cup whole milk
  • 1 oz white cheddar finely grated
  • 2 tbsp finely grated Parmesan
  • 1/8 tsp fine salt
  • 1/8 tsp black pepper

Method
 

  1. Cook bacon in a skillet over medium heat for 8 to 10 minutes until crisp and drain. Pour off excess fat, add turkey and broth, cover and warm gently for 5 to 8 minutes until turkey reaches 165°F.
  2. Meanwhile, melt butter in a small saucepan, whisk in flour for 1 minute and gradually whisk in milk. Simmer for 2 minutes until smooth, then remove from heat and stir in cheddar, Parmesan, salt and pepper.
  3. Heat the broiler. Toast bread on both sides on a broiler-safe sheet for 1 to 2 minutes total, then arrange warmed turkey over each slice.
  4. Add tomato slices, spoon cheese sauce over the turkey and lay 2 bacon slices across each open sandwich. Broil 6 inches from the heat for 2 to 3 minutes until sauce bubbles and browns in small patches.
  5. Rest for 1 minute, lift with a broad spatula and serve one open-faced sandwich per person with a knife and fork.