A Hot Turkey Sandwich is a tasty and satisfying dish that’s ideal for a quick and filling lunch or for using up leftover turkey. An easy and quick take on grilled cheese is this hot turkey sandwich. Delicious with soup and coleslaw. After all, the sandwich is really straightforward. Gravy, turkey slices, and soft bread. Of course, there are variances. Some have another piece of bread on top, while others are open. Some people utilize deli turkey, while others use carved turkey. The following is a basic recipe for a hot turkey sandwich:
Ingredients:
Here are the ingredients you will need for making hot Turkey Sandwich:
- Two pieces of bread (whole wheat, white, or any other variety you like)
- 4–6 ounces of sliced turkey breast (deli turkey or leftovers may be used)
- One or two pieces of cheese (cheddar, Swiss, or any other type you want)
- Two tablespoons of mustard or mayonnaise (optional)
- Two tablespoons of butter (to grill)
- Gravy (optional)
Instructions:
Get the bread ready:
- For every bread slice, butter one side. This side is going to be roasted.
Put together the sandwich:
- On a level surface, place a single slice of bread, buttered side down.
- Arrange the turkey slices on the bread in layers.
- Place a piece of cheese over the turkey. If you like additional cheese, feel free to add more.
- Apply mustard or mayonnaise (if desired) to the second piece of bread.
- Position the second piece of bread, buttered side up, on top.
Grill the Sandwich:
- Put a griddle or skillet on medium heat.
- Put the sandwich in the skillet and cook it for 3–4 minutes on each side, using a spatula to gently press down until the cheese is melted and the bread is golden brown.
- To guarantee that the cheese melts without scorching the bread, reduce the heat if the bread is browning too quickly.
Serve:
- After the cheese has melted and the sandwich is toast to your preference, take it out of the griddle.
- After halving the sandwich, serve it with the gravy on the side for dipping or, for added taste, pour it over the sandwich.
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