Giant Thanksgiving Leftover Sandwich
Rating

It puts your traditional day after Thanksgiving sandwich to shame.
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
- ½ 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
Instructions
- 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.