Slow-Cooker Open-Faced Turkey Sandwich

Slow-Cooker Open-Faced Turkey Sandwich
Servings: 6 Prep 15 mins Slow Cook 5 hrs on HIGH or LOW for 7 hours


  • 1 bone-in turkey breast half (3 1/2 lbs), skin removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 32 ounce box box (32 oz) low-sodium chicken broth
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 2 teaspoons fresh oregano, chopped
  • 1 packet mashed potato granules (from a 6.5 oz box)
  • 1 envelope (.87 oz) turkey gravy mix (such as McCormick)
  • 6 slices hearty white bread

Make It

1. Place turkey breast half in slow cooker insert. Season with salt and pepper. Pour broth around turkey; add bay leaf, thyme and oregano. Cover and cook on HIGH for 5 hours or on LOW for 7 hours.

2. Using a large spatula, carefully remove turkey from slow cooker to a cutting board. Remove and discard bones; strain broth from slow cooker into a bowl.

3. Place mashed potato granules in a medium bowl. Ladle 1 1/2 cups of the strained broth over granules. Whisk to blend, then cover and set aside.

4. Meanwhile, combine gravy mix and 1 cup cold water in small saucepan. Bring to a simmer; cook 1 minute.

5. Cut turkey crosswise into slices. Place 1 piece of bread on a plate. Spread with 1/3 cup mashed potatoes and some of the turkey, and top with a little gravy. Repeat to make 6 sandwiches and serve.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 419, Fat, total (g): 3, chol. (mg): 140, sat. fat (g): 1, carb. (g): 37, fiber (g): 2, pro. (g): 56, sodium (mg): 761, Percent Daily Values are based on a 2,000 calorie diet.