Menu
Blue Plate Open-Faced Turkey Sandwich Blue Plate Open-Faced Turkey Sandwich
Open-Faced Chicken Sandwiches Open-Faced Chicken Sandwiches
Turkey Sandwich with Raspberry-Mustard Spread Turkey Sandwich with Raspberry-Mustard Spread
Bistro Turkey Sandwich Bistro Turkey Sandwich
Open-Faced Beef Sandwiches Open-Faced Beef Sandwiches
Grilled Turkey Sandwiches Grilled Turkey Sandwiches
Open-Faced Roast Beef Sandwiches Open-Faced Roast Beef Sandwiches
Grilled Hummus Turkey Sandwich Grilled Hummus Turkey Sandwich
Turkey Salad Sandwiches Turkey Salad Sandwiches
Special Turkey Sandwiches Special Turkey Sandwiches
Hot Turkey Sandwiches Hot Turkey Sandwiches
Open-Faced Chicken Salad Sandwiches Open-Faced Chicken Salad Sandwiches
Tortilla Turkey Sandwiches Tortilla Turkey Sandwiches
Turkey-Jalapeno Sandwiches Turkey-Jalapeno Sandwiches
Open-Faced Egg Sandwiches Open-Faced Egg Sandwiches
Simple Hot Turkey Sandwiches Simple Hot Turkey Sandwiches
Open-Faced Seafood Sandwiches Open-Faced Seafood Sandwiches
Berry Turkey Sandwich Berry Turkey Sandwich
Open-Faced Prosciutto and Egg Sandwich Open-Faced Prosciutto and Egg Sandwich
Barbecued Turkey Sandwiches Barbecued Turkey Sandwiches

Open-Faced Turkey Sandwich

Add a Review
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Jun. 27, 2023
It doesn't get much cozier than these delightful suppertime sandwiches. They're an easy way to use up leftover turkey, and I love the way the thick toast soaks up the creamy sauce. —Carol Hull, Hermiston, Oregon
Open-Faced Turkey Sandwich
Open-Faced Turkey Sandwich Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 tablespoons butter
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 cup evaporated milk
  • 4 ounces cream cheese, cubed
  • 1 cup frozen peas
  • 2 cups chopped cooked turkey (about 10 ounces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 slices Texas toast or other thick-sliced bread, toasted
  • Chopped tomato and minced fresh parsley, optional

Directions

  1. In a large saucepan, heat butter over medium-high heat; saute onion and celery until tender, 4-6 minutes. Stir in flour until blended; cook and stir until golden brown. Gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes.
  2. Add cream cheese, peas, turkey, salt and pepper; cook and stir until blended and heated through. Serve over toast. If desired, top with tomato and parsley.
Health Tip: A simple switch to reduced-fat cream cheese will cut saturated fat by about 25%. Be careful to not boil after it’s been added; just heat through.
Test Kitchen tips
  • One 12-ounce can of evaporated milk has a little more than 1-1/2 cups. Leftover milk can be refrigerated for up to five days.
  • Stir leftover evaporated milk into your morning coffee or add it to mashed potatoes or macaroni and cheese for a richer flavor.
  • Texas Toast is packaged bread that is sliced double thick, making it great for this saucy turkey topping.

    • Nutrition Facts

    1 serving: 488 calories, 24g fat (13g saturated fat), 135mg cholesterol, 917mg sodium, 35g carbohydrate (11g sugars, 3g fiber), 32g protein.