Open-Faced Turkey Sandwich
A comforting diner-style classic featuring slices of roasted turkey piled high on toasted bread, smothered in rich gravy, and topped with melted cheese. This open-faced sandwich transforms leftover turkey into a satisfying meal slathered in velvety gravy with a golden cheese-capped top.
For 4 servings
- prep
Preheat the oven and prep the bread.
1.Preheat oven to 400°F (200°C).2.Arrange sourdough slices on a baking sheet.3.Brush both sides lightly with 1 tablespoon melted butter.TIPThick-cut bread holds up better under the gravy and toppings. - bake · ~7 min
Toast the bread.
Bake the buttered bread slices for 5 minutes until lightly golden and crisp on top. Flip and bake 2 more minutes. Set aside.
- saute · ~5 min
Saute the aromatics for the gravy.
1.Melt remaining 2 tablespoons butter in a saucepan over medium heat.2.Add chopped onion and cook until translucent (3-4 minutes).3.Add minced garlic and sauté until fragrant (30 seconds).TIPKeep the heat medium — garlic burns quickly and turns bitter. - saute · ~8 min
Make the roux and build the gravy.
1.Sprinkle flour over the onion mixture and whisk constantly for 1 minute to cook the flour.2.Slowly pour in water while whisking to prevent lumps.3.Add sage, thyme, salt, and black pepper.4.Bring to a gentle simmer and cook until thickened (5-7 minutes), whisking occasionally.TIPWhisk continuously when adding liquid — a smooth roux makes a lump-free gravy. - bake
Assemble and bake the sandwiches.
1.Arrange toasted bread slices on the baking sheet.2.Divide turkey evenly, piling slices on each piece of toast.3.Ladle warm gravy generously over the turkey.4.Top each sandwich with one slice of Swiss cheese. - bake · ~3 min
Broil until golden and bubbly.
Place the baking sheet under the broiler for 2-3 minutes until the cheese is melted, bubbling, and lightly browned in spots. Watch closely to avoid burning.
TIPLeave the oven door slightly ajar and don't walk away — cheese goes from golden to burnt in seconds under a broiler. - garnish
Garnish and serve hot.
Sprinkle with fresh chopped parsley and serve immediately while the gravy is hot and the cheese is gooey.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old thick sourdough for a sturdier base that won't go soggy under the gravy.
- 2Let the roux cook for a full minute to remove the raw flour taste before adding water.
- 3Warm the turkey slices in the gravy for 30 seconds before assembling for hotter sandwiches.
- 4Broil on the middle rack, not the top, to melt the cheese evenly without burning.
- 5For extra crisp edges, brush the bread's crust with butter before toasting.
- 6Make the gravy a day ahead and reheat slowly, adding a splash of water if too thick.
Adapt it for your goals.
Low-oil
Replace the butter in the roux with a equal amount of olive oil and use low-fat Swiss cheese; brush bread with oil instead of butter.
high proteinHigh-protein
Add a fried or poached egg on top of the melted cheese before serving for extra protein and a runny yolk that enriches the gravy.
vegetarianVegetarian
Substitute turkey with thick slices of roasted portobello mushrooms or seasoned seitan; use vegetable broth in the gravy.
Why this is on our healthy list.
Lean Protein Source
Turkey breast is a lean protein that supports muscle repair and keeps you full longer without excess saturated fat.
Calcium from Swiss Cheese
Swiss cheese adds a good amount of calcium for bone health and is naturally lower in sodium than many other cheeses.
Herb Antioxidants
Sage and thyme contribute antioxidant compounds that may help reduce inflammation and support digestion.
Frequently asked questions
Absolutely — leftover roast turkey works beautifully; just slice it thickly and warm it in the gravy before assembling.
