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Open Faced Roast Turkey Sandwiches

Open Faced Roast Turkey Sandwiches

The perfect solution for any leftover roast turkey after the holidays. The sauteed mushrooms and quick homemade gravy put this sandwich over the top!

  • Yield: 4 open-faced sandwiches and 1 3/4 cups gravy


  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup finely chopped yellow onion
  • 1 tablespoon finely chopped celery
  • 2 cups reduced-sodium chicken broth
  • 1 teaspoon Baby Bam
  • 1/2 teaspoon salt
  • 2 tablespoons mayonnaise
  • 8 to 10 ounces thinly sliced roast turkey breast
  • 4 slices home-style white bread
  • 2 tablespoons unsalted butter
  • 8 ounces fresh white button mushrooms, wiped clean, stemmed, and thinly sliced
  • 1/4 teaspoon salt
  • Pinch of ground black pepper


  • To make the gravy, heat a small saucepan over medium-high heat and melt the butter. Whisk in the flour to blend. With a wooden spoon, stir constantly until the mixture is the color of peanut butter, about 7 minutes. This is called making a roux.

  • Add the onion and celery and saute until soft, about 2 minutes.

  • Whisk in the chicken broth, Baby Bam, and salt. Bring to a boil, reduce the heat to medium-low, and simmer until the mixture thickens and the floury taste is gone, about 20 minutes.

  • To assemble the sandwiches, spread about 1 1/2 teaspoons of the mayonnaise on each slice of bread. Arrange equal amounts of the turkey on top of each slice of bread. Ladle equal amounts of the gravy (almost 1/2 cup each) over each open-faced sandwich. Serve immediately, topped with sauteed mushrooms if you like.

  • SAUTEED MUSHROOMS: In a medium skillet over high heat, melt the butter. Add the mushrooms, salt, and pepper, and saute, stirring occasionally, until mushrooms are soft, have released their liquid, and are golden, about 3 minutes.

  • Divide the Sauteed mushrooms evenly over the gravy among the tops of the sandwiches and serve.