This giant Thanksgiving sandwich is the most epic way to use leftovers
Puts your traditional day after Thanksgiving sandwich to shame
Updated: 4:43 AM CST Nov 25, 2022
This giant sandwich puts your traditional day after Thanksgiving sandwich to shame. Yields: 10 servingsPrep Time: 20 minutesTotal Time: 55 minutesIngredients: 2 (11 ounce.) tubes refrigerated French bread dough3 tablespoons melted butter1 teaspoon garlic powder1 teaspoon. dried oreganoKosher salt1 cup mayonnaiseJuice of ½ lemon1 teaspoon finely chopped rosemary1 teaspoon finely chopped sage1/2 teaspoon finely chopped thyme leavesPinch paprika2 pounds sliced roast turkey2 cups stuffing1 cup mashed potatoes2 cup baby spinach2 cup cranberry sauce1 cup gravyDirections:Preheat oven to 350 degrees Fahrenheit and grease a bundt pan with cooking spray. Place bread dough into bottom of prepared pan and pinch together ends to form a ring.Bake until golden on bottoms and cooked through, 25 to 30 minutes. Let cool for five minutes, then invert onto a wire rack to cool completely.In a small bowl, whisk melted butter, garlic powder, oregano and a pinch salt until combined. Slice bread in half to make two layers. On a large baking sheet, place one half cut side-down and the other cut side-up. Brush both pieces all over with butter mixture. Bake until slightly toasted, about 10 minutes. In a medium bowl, whisk mayo, lemon juice, herbs, paprika and a pinch of salt until combined. Spread over bottom half. Top with turkey, stuffing, potatoes, spinach and cranberry sauce. Drizzle with gravy then sandwich with top half of baked bread. For the complete recipe on how to make this huge version of the leftover sandwich, click here. If you’re looking for a regular-sized leftover lunch, check out this recipe.
This giant sandwich puts your traditional day after Thanksgiving sandwich to shame.
Yields: 10 servings
Prep Time: 20 minutes
Total Time: 55 minutes
Ingredients:
- 2 (11 ounce.) tubes refrigerated French bread dough
- 3 tablespoons melted butter
- 1 teaspoon garlic powder
- 1 teaspoon. dried oregano
- Kosher salt
- 1 cup mayonnaise
- Juice of ½ lemon
- 1 teaspoon finely chopped rosemary
- 1 teaspoon finely chopped sage
- 1/2 teaspoon finely chopped thyme leaves
- Pinch paprika
- 2 pounds sliced roast turkey
- 2 cups stuffing
- 1 cup mashed potatoes
- 2 cup baby spinach
- 2 cup cranberry sauce
- 1 cup gravy
Directions:
- Preheat oven to 350 degrees Fahrenheit and grease a bundt pan with cooking spray. Place bread dough into bottom of prepared pan and pinch together ends to form a ring.
- Bake until golden on bottoms and cooked through, 25 to 30 minutes. Let cool for five minutes, then invert onto a wire rack to cool completely.
- In a small bowl, whisk melted butter, garlic powder, oregano and a pinch salt until combined. Slice bread in half to make two layers. On a large baking sheet, place one half cut side-down and the other cut side-up. Brush both pieces all over with butter mixture. Bake until slightly toasted, about 10 minutes.
- In a medium bowl, whisk mayo, lemon juice, herbs, paprika and a pinch of salt until combined. Spread over bottom half.
- Top with turkey, stuffing, potatoes, spinach and cranberry sauce. Drizzle with gravy then sandwich with top half of baked bread.
For the complete recipe on how to make this huge version of the leftover sandwich, click here.
If you’re looking for a regular-sized leftover lunch, check out this recipe.
