Here's another recipe brought to you by Pinterest! I actually saw this less than a week ago, but it shot right up to the top of my to-be-made list. I love open faced sandwiches, and this one had me at 'gravy'. Bread and turkey smothered in a creamy white gravy? Yeah...I needed this.
Now, while this is by no means a difficult recipe, it can be a little time consuming. Even though I made this for dinner for myself (Heath and Jesse were having a slow cooker meal that I didn't care for), it's not something I'd serve for dinner. I don't know, something about it. It just doesn't seem enough of a meal for dinner, but it definitely makes a hearty lunch! Something to serve on a weekend if you had little or no breakfast.
I really, really liked this. I don't know how often I'll be making it since it does take some time for the sauce to thicken up and I'm usually pretty lazy in the afternoons, but I will make it again. Especially if I happen to have someone over for lunch. I can think of quite a few friends of mine who would love having this put in front of them ;)
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'Turkey and Gravy Open Faced Sandwiches'
Source: Full Fork Ahead
Ingredients
5 slices of bacon
1 small onion, chopped
2 tablespoons all-purpose flour
1 1/4 cups milk
1 1/4 cups low-sodium chicken broth
1 1/4 cups grated muenster or Monterrey jack cheese
Kosher salt and freshly ground pepper
4 thick slices white bread
Dijon mustard, for spreading
1 tomato, sliced
3 cups shredded or sliced roast turkey or rotisserie chicken
1/4 cup chopped fresh parsley
Directions
1. Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.
Make the gravy:
2. Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the flour and cook, stirring, 1 more minute.
3. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.
4. Arrange the bread on a parchment or foil-lined baking sheet. Spread each slice with mustard, then drizzle with some of the gravy and top with the sliced tomato.
5. Toss the turkey with the remaining gravy in the skillet. Divide the turkey evenly among the bread slices, then sprinkle with the remaining 1/4 cup cheese.
6. Broil until golden, about 2 minutes. Use a pancake spatula to carefully transfer to plates.
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