Open-Face Turkey Sandwich

Name: Open-Face Turkey Sandwich
Cuisine: United States
Ingredients: Chopped fresh parsley; Salt and freshly ground black pepper; 3 or 4 slices cooked white turkey meat; 1 small celery stalk, minced; Salt and freshly ground black pepper; 1 shallot, minced; ¼ cup white wine; 1 clove garlic; 1 tablespoon olive oil; One ¾-inch-thick slice bread from a crusty, round country loaf (We prefer sourdough, if available.); One ¾-inch-thick slice bread from a crusty, round country loaf (We prefer sourdough, if available.)

Preparation info

Makes
1
sandwich

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

Here’s a quick way to make a dramatic dish out of leftover turkey. We like this for Saturday lunch, when the bird is starting to get a little tired. This saucy preparation will revitalize a sagging turkey.

Ingredients

One ¾-inch-thick slice bread from a crusty, round country loaf (We prefer sourdough, if available.)
1 clove

Americas
United States
Dinner
Lunch
Sandwich
Leftovers

Method

Toast the bread in an oven until hard. Cut the garlic clove in half lengthwise and rub the bread with the cut side.
In a skillet, heat the olive oil and sauté the shallot until it is soft, not brown. Add the wine and reduce to 1 tablespoon. Add the gravy and celery. Season to taste, but remember that the gravy is already pretty highly seasoned.
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