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Giant Thanksgiving Leftover Sandwich

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Yields: 10 servings
Prep Time: 0 hours 20 mins
Total Time: 0 hours 55 mins

(11-oz.) tubes refrigerated French bread dough

3 tbsp.

melted butter

1 tsp.

garlic powder

1 tsp.

dried oregano

Kosher salt

1 c.


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.


1 c.

mashed potatoes

2 c.

baby spinach

2 c.

cranberry sauce 

1 c.


  1. 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.
  2. 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.
  3. 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. 
  4. In a medium bowl, whisk mayo, lemon juice, herbs, paprika, and a pinch of salt until combined. Spread over bottom half. 
  5. Top with turkey, stuffing, potatoes, spinach, and cranberry sauce. Drizzle with gravy then sandwich with top half of baked bread.

Charlie Gillette
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