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Open Faced Roast Turkey Sandwiches with Mushroom Gravy Recipe

Open Faced Roast Turkey Sandwiches with Mushroom Gravy

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on November 25, 2010

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    Great job Emeril, made this for Thanksgiving gravy and it was a hit. Keeper for sure.

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  • on September 25, 2010

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    As a vegetarian, I skip the turkey sandwich and just eat the gravy over mashed potatoes at Thanksgiving or over rice. I use vegetable instead of chicken broth, and skip the Essence to save time. This is the best vegetarian gravy recipe I've found, I love it!

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  • on February 22, 2010

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    I have not made the sandwich but have made the mushroom gravy twice and it is the best ever. I used criminis instead of the white buttons simply because they have more flavor and I served them with a standing rib beef roast for Christmas dinner. I cannot say enough good about this recipe. Even the guests who don't care for mushrooms loved this gravy.

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  • on July 12, 2008

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    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!!!

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  • on June 09, 2008

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    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, TX

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  • on January 24, 2008

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    It was like a T-day left over dinner, but sassy and filling. Loved this one!

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  • on August 26, 2007

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    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!

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  • on August 21, 2007

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    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.

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  • on August 10, 2007

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

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  • on August 08, 2007

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    I followed the receipe, but substituted beef broth for the chicken and served it over noodles with leftover beef. It was fabulous. I think this can be adapted to use with any leftover meat and it's easy.
    Thanks Emeril.

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