These Diner-Style Hot Turkey Sandwiches served open-faced with a simple homemade gravy are always a favorite and are perfect for a quick and easy dinner or lunch!
3teaspoonsroasted chicken base, such as Better Than Bouillon (regular or low-sodium)
3cupswater
4tablespoonsunsalted butter
4tablespoonsall-purpose flour
1pounddeli-sliced oven-roasted turkey breast, cut into large pieces (I usually quarter mine)
salt and pepper, to taste
8sliceswhite bread
1tablespoonchopped fresh parsley, for garnish (optional)
Instructions
In a large measuring cup or a bowl, whisk together the roasted chicken base and water until well-combined; set aside.
In a medium saucepan (I use a 3-quart pot), melt the butter over medium-low heat.
When the butter has completely melted, add the flour. Whisk to combine and cook, stirring constantly, for one minute (this will cook out the raw flour taste).
Slowly add the roasted chicken base mixture to the pot while whisking constantly; whisk until smooth.
Increase the heat and bring to a boil, then reduce the heat and simmer, stirring frequently, until the gravy has thickened, about 1 to 2 minutes.
Add the turkey and stir to combine, breaking up any clumps of meat. Continue simmering over low heat just until the turkey is heated through. Taste and add salt and pepper as needed.
For each serving, place 2 slices of bread on a plate and top with one-fourth of the turkey and gravy (there should be plenty of gravy to top some fries or mashed potatoes if you are serving them). Sprinkle with chopped fresh parsley, if desired.
Recipe Notes
Use good-quality sliced oven-roasted turkey breast from the deli counter rather than using pre-packaged lunchmeat. It makes a huge difference!
You can use canned or boxed chicken stock or broth in place of the roasted chicken base and water (use 3 cups). I prefer the flavor of the chicken base, so that is what I use. Homemade broth or stock would be excellent if you have it!
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