Hot Turkey Sandwich
A cozy spin on classic comfort food, this Hot Turkey Sandwich layers tender turkey, melty cheese, and savory gravy between golden-toasted bread for a no-fuss meal that feels like home.
Ingredients
- 4 slices hearty bread (sourdough or multigrain preferred)
- 2 tbsp unsalted butter room temperature (swap with olive oil spread for dairy-free)
- 8 oz cooked turkey breast thinly sliced (leftover holiday turkey or deli-style)
- 4 slices Swiss or Provolone cheese for extra creaminess, use whole milk variety
- 1/2 cup turkey pan drippings or low-sodium broth
- 1 tbsp all-purpose flour (brown rice flour for gluten-free)
- 1/4 tsp fresh thyme leaves, chopped (optional—adds a subtle herb note)
- Pinch freshly ground black pepper and salt to taste
Instructions
- In a small skillet over medium heat, melt 1 tbsp butter. Whisk in flour until golden and bubbling—about 30 seconds. Gradually stir in turkey drippings (or broth) until smooth. Add thyme, a pinch of salt, and pepper; simmer for 2–3 minutes until slightly thickened. Reduce heat to low and keep warm.
- Wipe out the gravy pan, then add remaining butter and warm over medium. Spread bread slices lightly with butter, then place two slices, buttered side down, in the skillet.
- On each bottom slice, stack half the turkey, two cheese slices, and season lightly. Top with remaining bread, buttered side up. Press gently with a spatula.
- Cook for 3–4 minutes on each side—adjust heat so the cheese melts as the bread turns golden brown. Peek under the edge; when you see that nutty-golden hue, it’s flip time. Use a fish spatula or sturdy turner to avoid lost filling.
- Slide sandwiches onto plates, ladle warm gravy over or serve it alongside for dipping. Garnish with a thyme sprig if you’re feeling fancy.
Notes
Tips: Choose sandwich bread that’s at least 1/4' thick to hold up under gravy. If you like a crispier bite, lightly toast the bread before stacking.
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