Giant Thanksgiving Leftover Sandwich
New! You can now save recipes. It's free!
Yields:
10
servings
Prep Time:
0
hours
20
mins
Total Time:
0
hours
55
mins
Ingredients
2
(11-oz.) tubes refrigerated French bread dough
3
tbsp.
melted butter
1
tsp.
garlic powder
1
tsp.
dried oregano
Kosher salt
1
c.
mayonnaise
Juice of ½ lemon
1
tsp.
finely chopped rosemary
1
tsp.
finely chopped sage
1/2
tsp.
finely chopped thyme leaves
Pinch paprika
2
lb.
sliced roast turkey
2
c.
stuffing
1
c.
mashed potatoes
2
c.
baby spinach
2
c.
cranberry sauce
1
c.
gravy
Directions
- Preheat oven to 350° 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 5 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.
This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
