Broiled Open-Faced Turkey Sandwiches with Swiss and Gravy

Why You’ll Love This Recipe

• Comfort-food satisfaction with weeknight speed: caramelized onions, melty Swiss, and a silky pan gravy in under an hour.
• Smart technique: toast-thick sourdough stays crisp under gravy, while turkey warms gently in the sauce for juicy results.
• Broiler finish delivers picture-perfect bubbling cheese and golden edges.
• Works with leftover turkey or deli-sliced—no carving required.

Grocery List

• Produce: 2 large yellow onions, fresh thyme or flat-leaf parsley
• Dairy: Unsalted butter, sliced Swiss cheese
• Pantry: Sourdough bread, olive oil, all-purpose flour, low-sodium turkey or chicken broth, Dijon mustard, Worcestershire sauce, poultry seasoning (or dried thyme), kosher salt, black pepper, sherry or apple cider vinegar, pinch of sugar

Full Ingredients

Caramelized Onions

• 2 large yellow onions (about 1.5 lb/680 g), halved and thinly sliced
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• Pinch of granulated sugar (optional, speeds browning)
• 1 tbsp sherry vinegar or apple cider vinegar

Quick Pan Gravy

• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups low-sodium turkey or chicken broth
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp poultry seasoning or dried thyme
• 1/2 tsp freshly ground black pepper
• 1/4–1/2 tsp kosher salt, to taste
• Optional: 2 tbsp turkey drippings, if available

Sandwiches & Assembly

• 4 thick slices sourdough bread (3/4-inch; about 10–12 oz total)
• 1 tbsp unsalted butter, melted (for brushing bread)
• 12 oz roasted turkey breast, thinly sliced
• 4 oz Swiss cheese, sliced (4–6 slices)

Optional Garnish

• Fresh thyme leaves or chopped flat-leaf parsley

Step-by-Step Instructions

Step 1: Preheat, position racks, and prep

Heat the oven to 400°F (200°C). Arrange one rack in the center for toasting and another about 6 inches below the broiler element for finishing. Slice the onions and gather all ingredients. Line a sheet pan with foil for easy cleanup later.

Step 2: Caramelize the onions

In a large skillet (10–12 inches), melt 1 tbsp butter with 1 tbsp olive oil over medium-low heat. Add the onions, 1/2 tsp kosher salt, and a pinch of sugar. Cook, stirring every few minutes, until the onions are soft, deep golden, and jammy, 25–30 minutes. If browned bits build up, add 1–2 tbsp water to loosen. Stir in 1 tbsp sherry or apple cider vinegar to deglaze and brighten. Keep warm over low heat.

Step 3: Toast the sourdough

Brush both sides of the 4 sourdough slices with 1 tbsp melted butter and place on the prepared sheet pan. Toast in the 400°F oven for 8–10 minutes, flipping halfway, until golden and crisp at the edges. Remove and set aside.

Step 4: Make the quick pan gravy

In a medium saucepan, melt 2 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook, stirring, until the roux smells toasty and turns pale blond, 2–3 minutes. Slowly pour in the 2 cups broth, whisking constantly to prevent lumps. Simmer, whisking, until the gravy thickens to a spoon-coating consistency, 4–6 minutes. Stir in Dijon, Worcestershire, poultry seasoning, black pepper, and salt to taste. If you have turkey drippings, whisk them in now for extra richness. Reduce heat to low.

Step 5: Warm the turkey in the gravy

Add the sliced turkey to the gravy and let it warm gently for 1–2 minutes over low heat. Avoid boiling so the turkey stays tender and moist.

Step 6: Assemble and broil until bubbly

Switch the oven to Broil (High). Place the toasted sourdough back on the foil-lined sheet pan. Using tongs, mound warm turkey on each slice, letting excess gravy drip back into the saucepan. Spoon 1–2 tbsp gravy over the turkey, top with a generous pile of caramelized onions, then finish with Swiss cheese. Broil 2–4 minutes, watching closely, until the cheese is melted, bubbling, and lightly blistered.

Step 7: Finish and serve

Transfer the open-faced sandwiches to plates. Spoon additional hot gravy around and over each sandwich to taste. Sprinkle with fresh thyme leaves or parsley and a crack of black pepper. Serve immediately while the cheese is gooey and the bread is still crisp.

Pro Tips

• Use low-sodium broth so the gravy doesn’t get too salty once reduced and combined with cheese.
• Keep onion heat moderate; too hot and they’ll scorch before turning sweet. A splash of water tames hotspots.
• Toast thick bread well—it’s the barrier that keeps gravy from sogging the base.
• Broilers vary: don’t walk away. Rotate the pan if browning unevenly.
• For ultra-silky gravy, strain it through a fine-mesh sieve before adding the turkey.

Variations

• Mushroom & Gruyère: Add 6 oz sliced cremini mushrooms to the onions during the last 10 minutes and swap Swiss for Gruyère.
• Cranberry Mustard: Whisk 2 tbsp cranberry sauce into the gravy and add a thin swipe of Dijon on the toast for a sweet-tangy twist.
• Garlic Herb: Rub the hot toast with a cut garlic clove and sprinkle the finished sandwiches with chopped chives.

Storage & Make-Ahead

Caramelized onions keep 4–5 days refrigerated in an airtight container; rewarm gently. Gravy keeps up to 3 days; thin with a splash of broth when reheating. Sliced turkey can be stored 3–4 days. Toast the bread and broil with cheese just before serving so the texture stays crisp. Leftover assembled sandwiches are best eaten the same day.

Nutrition (per serving)

Approx. 670 calories; 37 g protein; 32 g fat; 53 g carbohydrates; 3 g fiber; 1,050 mg sodium. Nutrition will vary with bread size, cheese thickness, and broth brand.