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Ingredients Jump to Instructions ↓

  1. 3 tablespoons all-purpose flour

  2. 1/4 cup finely chopped yellow onion

  3. 1 tablespoon finely chopped celery

  4. 2 cups reduced-sodium chicken broth

  5. 1 teaspoon Baby Bam

  6. 1/2 teaspoon salt

  7. 2 tablespoons mayonnaise

  8. 8 to 10 ounces thinly sliced roast turkey breast

  9. 4 slices home-style white bread SAUTEED MUSHROOMS:

  10. 2 tablespoons unsalted butter

  11. 8 ounces fresh white button mushrooms, wiped clean, stemmed, and thinly sliced

  12. 1/4 teaspoon salt Pinch of ground black pepper

Instructions Jump to Ingredients ↑

  1. 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. YIELD: 4 open-faced sandwiches and 1 3/4 cups gravy 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.

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