How to Make A Hot Open Turkey Sandwich With Chicken

This hot open sandwich came about one cold day when my heart was absolutely set on a hot open turkey sandwich. We had bread, we had turkey gravy...and no turkey! Now I obviously wasn't going to buy a whole turkey for a couple of sandwiches, and boneless turkey breast is non existent in my neighborhood supermarkets. I ended up getting a great alternative in chicken (not that it's rocket science or anything ~smile~), and thanks to the fact that "it's all poultry", it tasted just as good as the original!

Difficulty: Easy

Instructions

Things You'll Need:

• 2 Large Boneless Chicken Breasts, sliced and pounded thin
• Bell's(tm) Poultry Seasoning
• 3 slices of bread, toasted
• 2 cans of turkey gravy

1. First thing's first: season your chicken lightly with the Bell's seasoning. Use more or less depending on your taste. Next, heat up your pan with a thin layer of extra virgin olive oil on the bottom. Drop the chicken into the pan and brown, cooking it almost all the way through.

2. Leaving any drippings in the pan, pour both cans of gravy into the pan. Top with a little salt and pepper to taste, and stir well. Lower the heat and cover the pan. Toast your bread while the chicken soaks up all the gravy. Let it simmer about 15-20 minutes, stirring occasionally.

3. Finally, assemble your sandwich! Start by placing a toasted slice of bread on a plate. Then, top the bread with a generous helping of chicken and gravy. That's all there is to it!

Tips & Warnings

• For a variation on this dish, use large croutons or stuffing mix instead of bread. It'll give it a crunchier texture!
• Make it a cozy winter meal by adding cranberry sauce and mashed potatoes (look out for my How To Make The Creamiest Whipped Potatoes Ever! ~smile~)!
• Sprinkle a handful of shredded cheese on top of the sandwich for that 'little something extra'!