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In a medium saucepan, melt the butter over medium heat.
Stir in the flour and cook, whisking continuously, for about 2 minutes to create a roux; it should be smooth and bubbly but not browned.
Gradually whisk in the chicken broth, ensuring no lumps form.
Bring the mixture to a simmer, stirring constantly, until it thickens into a smooth gravy.
Season with salt and pepper to taste.
To assemble the sandwiches, place sliced turkey on a slice of bread, then spoon generous amounts of gravy over the top.
Top with another slice of bread if desired, or serve open-faced.
Optionally, toast or grill the sandwich briefly for a crisp finish.
Serving and storage tips:
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