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Hot vegan turkey sandwich on plate with kale.
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5 from 2 votes

Hot open faced sandwich with seitan & gravy

Leftovers don't get better than this! Repurpose seitan, gravy, and mashed potatoes into a very nostalgic dinner.
Don't forget the knife and fork! This open faced sandwich can't be eaten with hands alone.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Sandwich
Cuisine: American, Vegan
Keyword: comfort food, diner food
Servings: 4 people
Calories: 251kcal
Author: Cadry Nelson



  • Bring a non-stick skillet to a medium heat with oil. Put the thinly sliced seitan chicken in the skillet and cook until browned on one side. Then flip with a spatula, and let the other side cook a couple minutes more, until browned.
    Remove from heat and set aside.
  • To serve, put one slice of bread on each individual plate. Top each piece of bread with a few slices of browned seitan, about ½ cup of vegan mashed potatoes, and about ¼ cup of vegan turkey gravy (or more if desired). Finish with a sprinkling of green onions as an optional garnish. Serve right away.


The bread texture is best when it is still soft. So if yours is a little stale, I recommend either warming the bread in the microwave for 30 seconds or so, toasting it in a dry skillet, or popping it into the toaster oven until just warmed.
Homemade seitan chicken is my preferred protein for this recipe. However, if you don't have any on hand, you can use vegan deli slices (like Tofurky), vegan holiday roast, or your favorite store-bought chicken-style seitan.


Calories: 251kcal | Carbohydrates: 37g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 676mg | Potassium: 501mg | Fiber: 4g | Sugar: 4g | Vitamin A: 33IU | Vitamin C: 21mg | Calcium: 53mg | Iron: 3mg