Open-Faced Turkey & Gravy Melts
Open-Faced Turkey & Gravy Melts
Ingredients
For the Turkey Melts
- 2 unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/4 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups cooked turkey, shredded or diced
- 4 slices sourdough bread, thick-cut
- 4 slices provolone cheese
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Melt the butter in a medium saucepan over medium heat. Add the all-purpose flour and whisk constantly for 1 minute to create a roux.
⏱️ 2 min
- 2
Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, then reduce heat to low and cook, stirring occasionally, until the gravy thickens, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the heavy cream, dried thyme, salt, and black pepper. Add the cooked turkey to the gravy and stir to combine. Keep warm over very low heat.
⏱️ 3 min
- 4
Preheat your oven broiler to high. Arrange the sourdough bread slices on a baking sheet.
⏱️ 2 min
- 5
Toast the bread under the broiler for 1-2 minutes per side, or until lightly golden. Watch carefully to prevent burning.
⏱️ 4 min
- 6
Spoon a generous amount of the turkey and gravy mixture over each slice of toasted bread. Top each with a slice of provolone cheese.
⏱️ 2 min
- 7
Return the melts to the broiler for 2-3 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
⏱️ 3 min
- 8
Carefully remove from the oven. Garnish with fresh chopped parsley and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Open-Faced Turkey & Gravy Melts
Ingredients
For the Turkey Melts
- 2 unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/4 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups cooked turkey, shredded or diced
- 4 slices sourdough bread, thick-cut
- 4 slices provolone cheese
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Melt the butter in a medium saucepan over medium heat. Add the all-purpose flour and whisk constantly for 1 minute to create a roux.
⏱️ 2 min - 2
Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, then reduce heat to low and cook, stirring occasionally, until the gravy thickens, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the heavy cream, dried thyme, salt, and black pepper. Add the cooked turkey to the gravy and stir to combine. Keep warm over very low heat.
⏱️ 3 min - 4
Preheat your oven broiler to high. Arrange the sourdough bread slices on a baking sheet.
⏱️ 2 min - 5
Toast the bread under the broiler for 1-2 minutes per side, or until lightly golden. Watch carefully to prevent burning.
⏱️ 4 min - 6
Spoon a generous amount of the turkey and gravy mixture over each slice of toasted bread. Top each with a slice of provolone cheese.
⏱️ 2 min - 7
Return the melts to the broiler for 2-3 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
⏱️ 3 min - 8
Carefully remove from the oven. Garnish with fresh chopped parsley and serve immediately.
⏱️ 1 min