Open-Face Hot Turkey

1Prepare the Gravy: Melt 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a light golden roux forms.

2Slowly whisk in the turkey or chicken broth, ensuring no lumps remain. Bring the mixture to a simmer, stirring occasionally, until the gravy thickens enough to coat the back of a spoon (about 5-7 minutes).

3Season the gravy with dried thyme (¼ tsp), salt, pepper, and Worcestershire sauce (if using). Reduce the heat to low and keep warm.

4Prepare the Bread: Lightly toast the bread slices. You can use a toaster, or for a richer flavor, melt 1 tablespoon of butter or oil in a skillet and toast the bread until golden brown on both sides.

5Assemble the Sandwiches: Place two slices of toasted bread on each serving plate.

6Layer the turkey: Arrange half of the sliced turkey evenly over each slice of bread. If the turkey is cold, you can briefly warm it in the microwave or a skillet before layering.

7Add the Cheese: Top the turkey with one slice of provolone or Monterey Jack cheese per slice of bread.

8Broil: Place the assembled sandwiches under a preheated broiler for 1-3 minutes, watching carefully, until the cheese is melted, bubbly, and slightly golden brown.

9Serve: Immediately ladle a generous amount of the hot gravy over the melted cheese and turkey. Garnish with fresh chopped parsley and serve immediately.