Open faced turkey and gravy sandwich

Every year, for as long as I can remember, my parents have prepared a huge (18-20 pound or more) turkey for our family on Thanksgiving Day. And every year, without fail, my mother or father prepares open-faced, hot turkey sandwiches with leftover turkey and gravy for days following. You would think that the day after turkey day, the last thing any one of us would want would be more turkey. But I think on Thanksgiving Day itself, the turkey can take almost a back seat to the sides on the plate. There are just so many sides to choose from. But the next day? It's all about the turkey. And the gravy. The bread is there so you can call it a sandwich and eat it for lunch.

Open Faced Turkey and Gravy Sandwich Recipe Print Options

• Prep time: 5 minutes
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• Cook time: 5 minutes

The amounts are approximate, we never measure.
Add to shopping list Ingredients

• 1 1/2 lb leftover turkey meat, sliced
• 1/2 cup or so of leftover turkey gravy
• Stock or water (to thin the gravy if needed)
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• 4 large slices of rustic bread

Method
1 Heat gravy in a skillet until bubbly. If the gravy is too thick, thin with a little stock or water.
2 Add pieces of sliced cooked turkey meat to the gravy. Coat with the gravy on all sides and heat until the meat is heated through.
3 Arrange a slice of bread (rustic French or Italian loaf would work great) on a plate. Top with sliced turkey and gravy.