Open Faced Roast Turkey Sandwiches with Mushroom Gravy
- 4 tablespoons unsalted butter
- 8 ounces fresh white button mushrooms, wiped clean, stemmed, and thinly sliced
- 1 teaspoon chopped fresh thyme leaves
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 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 Essence, recipe follows
- 2 tablespoons mayonnaise
- 10 to 12 ounces thinly sliced roast turkey breast
- 4 slices home-style white bread, toasted, optional
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
To make the gravy, heat a small saucepan over medium-high heat and melt the butter. Add the mushrooms, thyme, salt and pepper and saute, stirring occasionally, until the mushrooms are soft, have released their liquid, and are golden, about 3 minutes. Add the flour and stir well to blend. Cook, stirring frequently, until the flour begins to brown, about 6 minutes. Add the onion and celery and saute until soft, about 2 minutes. Whisk in the chicken broth, Essence, and salt, to taste. 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. Ladle equal amounts of the mushroom gravy (almost 1/2 cup each) over each open-faced sandwich. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Recipe courtesy of Emeril Lagasse, 2007
Recipe courtesy of Jeff Mauro
Recipe courtesy of Giada De Laurentiis