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Open-Faced Turkey Melt with Gravy

Open-faced turkey melt with gravy layers sliced turkey and rich, spoon-coating gravy over toasted sourdough. Provolone melts on top under the broiler for a bubbling finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the gravy
  • 3 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2 cup low-sodium chicken broth
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
For the sandwiches
  • 4 sourdough bread slices
  • 1 lb turkey breast cooked, sliced
  • 4 provolone cheese slices (about 4 ounces)

Equipment

  • 1 rimmed baking sheet

Method
 

Make the gravy
  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1-2 minutes.
  3. Gradually whisk in the broth, salt, and pepper.
  4. Simmer for 3-5 minutes, whisking often, until the gravy thickens enough to coat a spoon.
  5. Add the turkey and cook over medium-low heat, stirring occasionally, for 6-10 minutes until the turkey reaches 165°F.
Assemble and broil
  1. Set an oven rack about 6 inches from the broiler element.
  2. Preheat the broiler to high.
  3. Arrange the bread on a rimmed baking sheet and broil for 1-2 minutes per side until lightly toasted.
  4. Divide the turkey and gravy among the toast slices.
  5. Top each with a slice of provolone.
  6. Broil for 1-2 minutes until the cheese is melted and bubbling, watching closely to prevent burning.

Notes

Whisk in the broth gradually to help keep the gravy smooth. Refrigerate leftovers for up to 3 days; freezing is not recommended after assembly. For a gluten-free option, use gluten-free bread and flour.