Turkey Mushroom Sandwich Bowls Recipe
Turkey Mushroom Sandwich Bowls Recipe photo by Taste of Home

Turkey Mushroom Sandwich Bowls Recipe

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3.5 1 2
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My grandmother was an amazing cook, who brought new life to leftovers. I've tried to do the same here in these creamy, mushroom-packed sandwiches.—Angela Leinenbach, Mechanicsvlle, Virginia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 4 French rolls
  • 1/4 cup butter, melted
  • 1-1/2 cups sliced fresh mushrooms
  • 1 medium onion, thinly sliced
  • 2 tablespoons canola oil
  • 1/2 cup dry vermouth or chicken broth
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/4 cups heavy whipping cream
  • 4 cups cubed cooked turkey
  • Minced fresh chives

Nutritional Facts

1 sandwich equals 884 calories, 55 g fat (27 g saturated fat), 238 mg cholesterol, 816 mg sodium, 40 g carbohydrate, 3 g fiber, 50 g protein.


  1. Cut a 1/2-in. slice off the top of each roll; set aside tops. Hollow out centers, leaving 1/4-in. shells (discard removed bread or save for another use). Brush tops and inside of rolls with butter; place on a baking sheet. Bake at 325° for 10-15 minutes or until lightly browned.
  2. Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add vermouth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is almost evaporated.
  3. Combine the flour, salt, pepper and cream; stir until smooth. Stir into skillet; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until sauce is thickened. Stir in turkey; heat through.
  4. Spoon into hollowed rolls; garnish with chives. Replace tops. Yield: 4 servings.
Originally published as Turkey Mushroom Sandwich Bowls in Taste of Home November 2011, p71

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Feb. 1, 2013

"This was fine, but was no where worth the effort. We thought there needed to be 3-4 times as much mushrooms in order to make it "mushroom-packed"; there were very few in each serving as written. I'd double the onion too. We also thought it had twice as much turkey as it needed for the amount of sauce it had.

We used 3/4 cup whipping cream and 1/2 cup 2% milk and it thickened just fine. Didn't mix the flour with the cream, but added the flour to the sauted veggies like for a white sauce. Didn't get any lumps in the sauce.
Served it over toast instead of making French rolls. Later had it over rice. Both options were good."

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