Open Faced Roast Turkey Sandwiches with Mushroom Gravy

1. 1

   ["To make the gravy, heat a small saucepan over medium-high heat and melt the butter.", "Add the mushrooms, thyme, salt and pepper and saute, stirring occasionally, until the mushrooms are soft, have released their liquid, and are golden, about 3 minutes.", "Add the flour and stir well to blend.", "Cook, stirring frequently, until the flour begins to brown, about 6 minutes.", "Add the onion and celery and saute until soft, about 2 minutes.", "Whisk in the chicken broth, Essence, and salt, to taste.", "Bring to a boil, reduce the heat to medium-low, and simmer until the mixture thickens and the floury taste is gone, about 20 minutes.", "To assemble the sandwiches, spread about 1 1/2 teaspoons of the mayonnaise on each slice of bread.", "Arrange equal amounts of the turkey on top.", "Ladle equal amounts of the mushroom gravy (almost 1/2 cup each) over each open-faced sandwich.", "Serve immediately.", "Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

* Per serving · 4 servings · Values may vary.