Open-Faced Hot Turkey Sandwiches With Mashed Potatoes And Gravy

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Turkey · high-protein

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Ingredients

• 3/4 lb cooked turkey breast, sliced thick
• 4 slices white sandwich bread
• 1 1/4 lb russet potatoes
• 4 tbsp unsalted butter
• 1/2 cup whole milk
• 1 cup turkey or chicken broth
• 1/4 cup all-purpose flour
• 3 tbsp heavy cream
• 3/4 cup frozen peas
• 2 tsp total kosher salt, black pepper and dried sage

Method (tap to check — screen stays awake)

1. Boil the peeled, quartered potatoes in salted water for 18 minutes until they break apart under gentle pressure from a spoon.
2. Melt 4 tbsp butter in a saucepan, whisk in the flour, and cook 2 minutes until the roux smells like toasted crackers and turns pale tan.
3. Whisk in the broth and cream and simmer 5 minutes until the gravy thickly coats the back of a spoon; season with sage, salt and pepper.
4. Drop the sliced turkey into the gravy and warm 3 minutes until steaming through.
5. Drain and mash the potatoes with the remaining butter and the milk until smooth but still stiff enough to hold a peak.
6. Toast the bread, lay two slices on each plate, and cover with turkey, a scoop of mashed potatoes, and a heavy ladle of gravy.
7. Warm the peas in the residual gravy pan for 2 minutes until bright green and serve alongside.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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