Open-faced hot turkey sandwich with shallot and white wine sauce

  • 4 servings
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  1. Heat oil and butter in a large frying pan over medium-high heat. Add shallots and garlic and cook till they change colour slightly.
  2. Add mushrooms, peas, parsley, and white wine. Continue cooking for 15 minutes.
  3. Add demi-glace sauce and turkey, continue cooking for 2 to 3 minutes or until turkey is hot. Set aside.
  4. Toast buttered buns in the oven. Place them on plates and pour the turkey mixture between the buns.
Chef's tip

Use marinara sauce instead of a demi-glace sauce for a “chasseur” style sandwich.