I made these last night for dinner -- super quick, super easy, super good!
Open-Face Turkey Sandwiches
1 - 2 Tablespoons canola oil
2 Tablespoons red onion, minced
3/4 cup mushrooms, coarsely chopped
1/4 cup carrots, chopped small
1/4 cup celery, minced
1 cup turkey gravy
1/4 cup milk*
salt and pepper, to taste
12 - 16 slices turkey
4 - 6 slices bread
Heat oil on skillet. Add onions, mushrooms, carrots and celery. Cook on medium until crisp tender. Add gravy, milk, salt, and pepper. Cook until heated through. Meanwhile heat up the turkey (you can fry it or put it in the oven to warm up or). Place bread on your plate; top with turkey and spoon some of the gravy mixture over all. Repeat with remaining bread, turkey and gravy.
Servings: 4 - 6 (depending on how many slices you prefer on your sandwich)
*You could also use broth or water; this is so your gravy isn't too thick.
Open-Face Turkey Sandwiches
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| Open-Face Turkey Sandwich |
1 - 2 Tablespoons canola oil
2 Tablespoons red onion, minced
3/4 cup mushrooms, coarsely chopped
1/4 cup carrots, chopped small
1/4 cup celery, minced
1 cup turkey gravy
1/4 cup milk*
salt and pepper, to taste
12 - 16 slices turkey
4 - 6 slices bread
Heat oil on skillet. Add onions, mushrooms, carrots and celery. Cook on medium until crisp tender. Add gravy, milk, salt, and pepper. Cook until heated through. Meanwhile heat up the turkey (you can fry it or put it in the oven to warm up or). Place bread on your plate; top with turkey and spoon some of the gravy mixture over all. Repeat with remaining bread, turkey and gravy.
Servings: 4 - 6 (depending on how many slices you prefer on your sandwich)
*You could also use broth or water; this is so your gravy isn't too thick.
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