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A plate with a sumptuous layered hot turkey sandwich, fries, and lingonberry preserves and apple slices. Gravy and fresh thyme leaves garnish the meal.

Diner-Worthy Hot Turkey Sandwich

Retro goodness on a plate with these Hot Turkey Sandwiches. Whether you use deli sliced turkey, or roast off a turkey breast for just such occasions, the gravy, and side of fries will make you feel like you are eating at your favourite diner! Use the amounts as guidelines, if you want more of anything, go for it!
Course Main Course
Cuisine North American
Keyword easy turkey gravy, hot turkey sandwich, roast turkey
Prep Time 15 minutes
Cook Time 15 minutes
Roasted Turkey Breast and Gravy 2 hours
Servings 4

Ingredients

Hot Turkey Sandwiches

  • 1 1/2-2 cups gravy, either homemade, or leftover from a roast turkey dinner, see below
  • 1 cups low sodium chicken stock, more if needed
  • 1 1/2 lbs sliced turkey breast, DELI sliced, or from a homemade roast turkey, see below
  • 4 slices soft fresh bread, if the slices are small, use two per person
  • french fries
  • cranberry sauce or lingonberry preserves

Herb Roasted Turkey Breast, makes more than you will need for the four sandwiches, but better to have extra turkey

  • 1 stick softened butter
  • 1/4 cup finely chopped fresh herbs, such as thyme, sage and parsley
  • kosher salt and black pepper, to taste
  • 2 boneless turkey breasts, 2 1/2 to 3 pounds each
  • Olive oil

Homemade Gravy, can be made in advance

  • 2 tbsp butter
  • 2 tbsp AP flour, can also use cup for cup gf blend
  • 2 cups chicken or turkey stock
  • 1-2 tsp Turkey Better Than Bouillon (or my Faux Chicken Bouillon Powder)
  • 2 tbsp finely chopped fresh herbs like sage, parsley or thyme

Instructions

Assemble Hot Turkey Sandwiches

  1. Place the gravy in a small stock pot to warm up over medium low heat
  2. Place the chicken stock into a large skillet which can hold all the sliced turkey. Add in 1/4 cup of the warmed gravy to the chicken stock. Place all the sliced turkey into the chicken stock mixture. If it won't all fit at one time, work in batches. Heat the turkey slices over medium low heat till warmed through. Turn over for even warming.
  3. Meanwhile, lightly toast (just to warm the bread through) the bread and place onto four plates.
  4. Pour a little gravy over the slices of bread. Divide the turkey between the four slices of bread.
  5. Pour more gravy over the turkey.
  6. Serve with a side of air fryer french fries, or mashed or roasted potatoes, pouring some gravy over these as well.
  7. Finish with a scoop of cranberry sauce or lingonberry preserves.

Herb Roasted Turkey Breast

  1. Preheat the oven to 450 degrees F. Coat a baking dish with olive oil.
  2. Place the butter, chopped herbs, and 1/4 tsp each salt and pepper in a bowl. Stir to combine.
  3. Loosen the skin of the turkey breasts. Spread half of the butter underneath the skin of the turkey, saving the rest for basting.
  4. Roll each breast tightly together, using kitchen twine to tie off the breast, spaced about 1 inch apart. Have the knots underneath, and the skin side up on top.

  5. Place the turkey in the baking dish. Brush with olive oil and sprinkle with salt and pepper. Bake for 15-20 minutes or until skin has just started to brown.

  6. Reduce the oven temperature to 350 degrees F. Bake for approximately 1 hour and 15 minutes, basting occasionally with the remaining butter and any pan juices.
  7. Check the temperature of the turkey by inserting a thermometer into the thickest part of the meat. The turkey can come out of the oven when the thermometer registers just over 160F.
  8. Cover the turkey with foil and let it sit for 5-10 minutes, or until thermometer registers at least 165F.
  9. Serve as is, as part of turkey dinner, or allow to cool and then store in a sealed container to be used for sandwiches. I find getting thin slices works once the turkey has cooled down to room temperature or beyond.

Gravy

  1. Place the butter in a stock pot over medium high heat. Once it has melted add the flour and whisk till completely smooth. Cook for one minute to remove the raw flavour from the flour.
  2. SLOWLY add the chicken stock, whisking the whole while to avoid creating lumps. If you roasted off a turkey breast, feel free to use the pan juices to replace part of the chicken stock.

  3. Add the bouillon to taste. Whisk and let is simmer over medium heat till thickened. Depending on the bouillon you used, you may need to season with salt and pepper to taste. Stir in the fresh chopped herbs.

  4. This can be used right away or stored in a sealed container in the fridge. To re-warm, set it in a pot over medium low heat, adding extra stock or water to thin it out if necessary.
  5. See blog post for more details and suggestions.

Recipe Notes

If you have leftover roast turkey, use it for enchiladas, tacos, soup, etc