Blue Plate Open-Faced Turkey Sandwich Recipe

4.5 3 3
Blue Plate Open-Faced Turkey Sandwich Recipe
Blue Plate Open-Faced Turkey Sandwich Recipe photo by Taste of Home
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Blue Plate Open-Faced Turkey Sandwich Recipe

Read Reviews
4.5 3 3
Publisher Photo
Turkey with gravy makes divine comfort food that reminds me of old-time diners on the East Coast. Happily, my gravy is not from a can. —Chris Schwester, Divide, Colorado
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/3 cup butter, cubed
  • 1 small onion, chopped
  • 1/3 cup all-purpose flour
  • 2 teaspoons minced fresh parsley
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon dried thyme
  • 3 cups reduced-sodium chicken broth
  • 1-1/4 pounds sliced deli turkey
  • 12 slices white bread

Directions

In a large saucepan, heat butter over medium heat. Add onion; cook and stir 4-5 minutes or until tender. Stir in flour, parsley and seasonings until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened.
Add turkey, one slice at a time; heat through. Serve over bread. Yield: 6 servings.
Originally published as Blue Plate Open-Faced Turkey Sandwich in Taste of Home June/July 2015

Nutritional Facts

2 open-faced sandwiches: 361 calories, 14g fat (7g saturated fat), 60mg cholesterol, 1462mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 25g protein.

  • 1/3 cup butter, cubed
  • 1 small onion, chopped
  • 1/3 cup all-purpose flour
  • 2 teaspoons minced fresh parsley
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon dried thyme
  • 3 cups reduced-sodium chicken broth
  • 1-1/4 pounds sliced deli turkey
  • 12 slices white bread
  1. In a large saucepan, heat butter over medium heat. Add onion; cook and stir 4-5 minutes or until tender. Stir in flour, parsley and seasonings until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened.
  2. Add turkey, one slice at a time; heat through. Serve over bread. Yield: 6 servings.
Originally published as Blue Plate Open-Faced Turkey Sandwich in Taste of Home June/July 2015

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Reviews forBlue Plate Open-Faced Turkey Sandwich

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MY REVIEW
Lady Fingers User ID: 2682286 256188
Reviewed Oct. 31, 2016

"A nice way to turn leftover turkey into a hot lunch."

MY REVIEW
delowenstein User ID: 3766053 227264
Reviewed Jun. 1, 2015

"I tested this recipe when I received my June/July 2015 issue. I did adjust the recipe as follows: I used 1/4 cup butter, 1 small onion, chopped, 1/3 cup all-purpose flour, 1/4 tsp. pepper, 1/2 tsp. crushed Italian seasonings,

1/2 tsp. garlic powder, 1/2 tsp. salt, 1 tsp. Worcestershire sauce, 2 cups reduced sodium chicken broth, about 3 cups Cubed, cooked rotisserie-style chicken in place of the deli-style turkey. I omitted the bread and served this dish with prepared packaged mashed potatoes. Adding the Worcestershire sauce & LESS chicken broth worked well for me-that way, I found the sauce for this dish NOT watered down for me! (I've had to learn to just add enough liquid so the sauce won't scorch, yet NOT so much liquid that I get a watery sauce! I'm glad that I tried this recipe! I found it to be tasty and quick! Thank you for sharing this recipe with Taste of Home!
delowenstein"

MY REVIEW
mmgood80 User ID: 8387262 226791
Reviewed May. 23, 2015

"Fast and tasty."

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