Preheat the oven broiler on low.
In a saucepan melt the butter over medium-low heat. Stir in the flour and cook for 1-2 minutes. Whisk in the broth, poultry seasoning, thyme, and season with salt and pepper. Add the turkey, cover with a lid, and bring to a low simmer for about 15 minutes.
In the meantime, lightly toast the rolls. Place the turkey on the rolls (continue simmering the gravy) and top with cheese. Place underneath the broiler until the cheese is melted and golden brown. Taste the gravy and season with salt if needed.
In a bowl, mix together the cucumber, olives, onion, oil, vinegar, and oregano. Season with salt and pepper to taste. Garnish with feta.
Serve the open faced turkey with chips and cucumber salad.