A Plate Full

Thanksgiving Sandwich

1 10″ baguette, cut in half
1 tbls. of butter
2 oz. of Cranberry Aioli
6 oz. of Roasted Turkey
1/2 cup of Mashed Potatoes
1/3 cup of stuffing
1/2 cup of Turkey Gravy
several fried sage leaves, crumbled.

To assemble:

Butter 1/2 of baguette and toast.
Spread cranberry aioli over bread.
Evenly place Roasted Turkey slices over bread.
Spread mashed potatoes over turkey.
Place stuffing over mashed potatoes.
Pour gravy over the whole thing.
Crumble fried sage leaves on top.

Note:
Use your favorite recipes for all the ingredients. Leftovers work great!
Cranberry aioli can be made with 1/2 cranberry sauce and 1/2 mayonnaise.
For the fried sage, in a small skillet heat a scant 1/4″ of oil to hot (if you put a cube of bread in, it should start frying immediately, bubbling around it)
Drop the sage leaves in and fry until crispy. Drain on paper towelling.