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Open-Faced Turkey Sandwich with Mushroom Gravy

Open-Faced Turkey Sandwich with Mushroom Gravy

This satisfying sandwich can be made with the recipe for Roast Turkey Breast and Gravy or with your own turkey and gravy leftovers.

Comfort Food http://www.marthastewart.com/341857/open-faced-turkey-sandwich-with-mushroom
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  • Yield Makes 4 sandwiches

Ingredients

    • 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 <u>Roast Turkey Breast and Gravy</u>, (1/2 recipe)
    • 1 small bunch watercress

Directions

  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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