Turkey and Gravy Open-Faced Sandwiches
2 Tablespoons Butter
1 Large Onion, thinly sliced
3/4 Pound Cooked Turkey Breast, cut into 1/8-inch-thick slices
1 (12-oz.) Jar Turkey Gravy
4 Slices Martin’s Potato Bread
Melt butter in large nonstick skillet over medium-high heat. Add onion; cover and cook 4 to 6 minutes or until onion is tender and lightly browned, stirring occasionally.
Add turkey and gravy; cook until thoroughly heated, stirring occasionally.
To serve, place 1 slice of bread on each individual plate. Top bread with turkey and onion mixture.