Open-Faced Smoked Hot Turkey Sandwiches
If you have ever wondered what to do with your holiday turkey leftovers, this is it – a super easy, super tasty open-faced sandwich. I personally decided to go all out and smoked my own turkey on the Alchemy Grill, but this sandwich can easily be made with your turkey leftovers from your holiday dinner. I based this turkey sandwich on the classic hot chicken sandwich, which is just pulled chicken (often roasted or rotisserie chicken) on a piece of white bread, covered in gravy and peas. I upgraded this standard hot chicken sandwich by swapping out the chicken for smoked turkey, making homemade gravy with fresh English green peas and using a crusty, rustic sourdough bread. I also used fresh lemon in the gravy and then gave the final sandwich a squeeze of lemon juice, too. The hit of lemon cuts the fattiness of the gravy and gives the sandwich a nice balanced flavour. Keep reading to find out how to make my Open-Faced Smoked Hot Turkey Sandwich, or jump to the full recipe.
Set smoker to 250F. Drizzle your turkey with canola oil and season with salt and pepper. Place in the smoker for about an hour, hour and a half or until the internal temperature reached 160F.
To make your gravy, place a large cast iron pan on the plancha and add butter to melt, chopped fresh sage and the green peas. Mix and then sprinkle in the all-purpose flour, mix.
Pour in your chicken stock and mix, add a little more flour if it needs to thicken.
Remove the turkey from the smoker once it has reached an internal temp of 160F. Thinly slice the turkey.
Place the sliced turkey into the pan with the gravy, mix. Squeeze the juice from half a lemon into the turkey and gravy and mix.
Cut a thick slice of sourdough bread, place on the plancha with butter to toast.
To build your open-face sandwich, place your toast on a plate. Remove the pan of turkey from the plancha, and pile the meat, gravy and peas onto your piece of bread.
Pour over more gravy on top and give it a squeeze of fresh lemon juice and garnish with chopped chives.
And now for the full recipe...
Open Faced Smoked Hot Turkey Sandwiches
Serves 1
Prep Time: 5 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 35 minutes
Ingredients:
1 boneless, skinless turkey thigh
1 lemon
1 tbsp finely chopped sage
Salt
Pepper
Canola oil
¼ lb butter
1 tbsp all-purpose flour
½ cup chicken stock
½ cup English green peas
1 slice sourdough bread
Chives for garnish
How to Make Open-Faced Smoked Hot Turkey Sandwiches
Set smoker to 250F.
Drizzle your turkey with canola oil and season with salt and pepper. Place in the smoker for about an hour, hour and a half or until the internal temperature reached 160F.
To make your gravy, place a large cast iron pan on the plancha and add butter to melt, chopped fresh sage and the green peas. Mix and then sprinkle in the all-purpose flour, mix. Pour in your chicken stock and mix, add a little more flour if it needs to thicken.
Remove the turkey from the smoker once it has reached an internal temp of 160F. Thinly slice the turkey and then place into the pan with the gravy, mix. Squeeze the juice from half a lemon into the turkey and gravy and mix.
Cut a thick slice of sourdough bread, place on the plancha with butter to toast.
To build your open-face sandwich, place your toast on a plate. Remove the pan of turkey from the plancha, and pile the meat, gravy and peas onto your piece of bread. Pour over more gravy on top and give it a squeeze of fresh lemon juice and garnish with chopped chives.
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