New This Month

Open-Faced Turkey Sandwich with Mushroom Gravy


This satisfying sandwich can be made with remnants of our Roast Turkey Breast and Gravy or with any turkey and gravy leftovers.

  • Yield: Makes 4 sandwiches

Source: Martha Stewart Living, February 1997


  • 1 tablespoon unsalted butter
  • 1 shallot, finely chopped
  • 1 teaspoon fresh thyme, leaves
  • 1 pound mixed domestic and wild mushrooms, such as shiitake, oyster, or cremini, trimmed and quartered
  • Salt and freshly ground pepper
  • 1/2 cup Madeira wine
  • 1 1/2 cups gravy
  • 4 thick-cut slices white sandwich bread, such as pain de mie (Pullman)
  • 3 pounds Roast Turkey Breast and Gravy, (1/2 recipe)
  • 1 small bunch watercress


  1. Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat. Add shallot and thyme; cook until translucent, about 2 minutes. Add mushrooms; saute until they release liquid and are soft, 3 to 5 minutes. Season with a pinch of salt and pepper. Add Madeira, raise heat to high, and saute until liquid is cooked away, 3 to 5 minutes. Add gravy; cook until thick enough to coat the back of a spoon.

  2. Meanwhile, slice turkey into about 1/4-inch-thick slices, and add to the gravy. Heat until turkey is hot, about 1 minute. Toast bread under the broiler on both sides until golden but still soft.

  3. Place toast on serving plates, spoon 1 or 2 tablespoons gravy over toast, and scatter watercress on top. Arrange turkey over toast, and spoon mushrooms and gravy over meat. Serve warm.

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