Open-Face Turkey and Cranberry Sandwiches
- 1 (1.0-pound) turkey breast fillet
- 1 1/2 tablespoon canola oil
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 1/2 cup whole berry cranberry sauce
- 4 slices whole wheat bread, v
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Season turkey fillet on both sides with salt and pepper.
Heat oil in a large, heavy-bottomed skillet over medium high heat.
Add turkey and cook for 2 minutes.
Reduce heat to medium and cook for another 8 minutes, or until turkey is golden brown.
Flip and continue cooking until turkey is just cooked through, about 10 minutes more.
Transfer to a plate and set aside.
Melt butter in the same skillet, then whisk in flour until a paste forms.
Cook, continuing to whisk constantly, until light brown and fragrant, about 1 minute.
Carefully whisk in broth until smooth, scraping up all the browned bits from the bottom of the skillet.
Reduce heat to a simmer and cook until gravy thickens, about 5 minutes.
Season with salt and pepper to taste.
Meanwhile, thinly slice the turkey and transfer it to the skillet with the gravy to warm through.
Spread some of the cranberry sauce on each slice of bread, then top with turkey and a few spoonfuls of gravy.
Transfer sandwiches to plates and serve immediately.
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- 1 (1.0-pound) turkey breast fillet
- 1 1/2 tablespoon canola oil
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 1/2 cup whole berry cranberry sauce
- 4 slices whole wheat bread, v
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper