Open Faced Roast Turkey Sandwiches with Mushroom Gravy

Recipe courtesy Emeril Lagasse, 2007

Show: Emeril LiveEpisode: Emeril's Lunchtime Specials

Rated: 5 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
15 min
Level:
Easy
Yield:
4 sandwiches

Times:

Prep: 8 min
Inactive Prep: --
Cook: 15 min
Total:: 23 min

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Ingredients

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

Directions

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):

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

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.

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Comments & Reviews

recipe Open Faced Roast Turkey Sandwiches with Mushroom Gravy
Jody La Cresenta, CA 07-12-2008
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Hold the mayo!
Rated: 5 stars out of 5

For those who didn't see the show, Emeril made them take the mayo away, far away from his sandwich, "Mayo on a hot sandwich? ... Oh NO!" quoth he. Why it is in this recipe, I have no idea, but do not put it on the bread!!!Read more
recipe Open Faced Roast Turkey Sandwiches with Mushroom Gravy
geri college station, TX 06-09-2008
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Kudos to Rachael
Rated: 5 stars out of 5

Many thanks to Rachael of Alpharetta,GA for being consderate enough to advise those of us who missed the shoe that the bread... was grilled w/butter. Southern graciousness always beautiful. G.S. of College Station, TXRead more
recipe Open Faced Roast Turkey Sandwiches with Mushroom Gravy
Anonymous 01-24-2008
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Comfort Food
Rated: 5 stars out of 5

It was like a T-day left over dinner, but sassy and filling. Loved this one!
recipe Open Faced Roast Turkey Sandwiches with Mushroom Gravy
RACHEL ALPHARETTA, GA 08-26-2007
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out-of-this-world
Rated: 5 stars out of 5

Wow. This was the best hot turkey sandwich I've ever tasted. The gravy sets it off. And if you didn't see this episode,... Emm toasts the bread on a griddle with butter before topping it with the turkey and gravy. I did the same and it was spectacular. Easy to make, too. Thanks Emm!Read more
recipe Open Faced Roast Turkey Sandwiches with Mushroom Gravy
Anonymous 08-21-2007
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delicious!
Rated: 4 stars out of 5

the only reason i gave this recipe a 4 star was that i only made the gravy, but i felt the gravy alone was worth mentioning.... if i could give the gravy a rating, i would give it a 5! it was absolutely delicious, and easy! just a few ingredients, most of which are lying around the kitchen, and the taste is just amazing. as this was the first time ive made a homemade gravy, i thought it was going to be a little too runny, so i added extra flour, and got these hardened flour chunks floating around, which took a lot of whisking to get rid of. anyway, the gravy thickens after the boiling dies down, id maybe try 3.5 Tbs flour to start, that way you can just add a little water. anyway yeah, long review for such a quick recipe, but it goes good on top of almost anything.Read more
recipe Open Faced Roast Turkey Sandwiches with Mushroom Gravy
Sarah Elk Grove, CA 08-10-2007
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Good!
Rated: 5 stars out of 5

Easy to make and the gravy is delicious. I can think of a lot of things I could top with that gravy.