
Notes
Ingredients
For the Gravy
• 42 g butter
• 24 g all-purpose flour
• 120 ml turkey pan drippings
• 1 g freshly chopped thyme
• 1 g freshly chopped rosemary
• 480 ml chicken or turkey broth
• Kosher salt & black pepper, to taste
For the Herb Mayo
• 120 g mayonnaise
• 30 g Dijon mustard
• 2 g freshly chopped parsley
• 1 g freshly chopped thyme
• 1 g freshly chopped chives
For the Sandwich
• 9 slices white bread, toasted (~270 g)
• 450 g roasted turkey breast (sliced)
• 240 g mashed potatoes
• 250 g cranberry sauce
• 250 g stuffing
• 30 g arugula
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Instructions
1. Make the Gravy
• In a saucepan, melt butter over medium heat.
• Whisk in flour and cook for 1–2 minutes until golden.
• Slowly add turkey drippings and broth, whisking constantly.
• Stir in thyme and rosemary, then season with salt & pepper. Simmer until thickened, then set aside.
2. Prepare the Herb Mayo
• In a bowl, mix mayonnaise, Dijon mustard, parsley, thyme, and chives. Chill until ready to use.
3. Assemble the Sandwich
• Spread herb mayo on one slice of toasted bread.
• Layer turkey, mashed potatoes, cranberry sauce, stuffing, and arugula.
• Add a middle slice of bread dipped in gravy (the “Moist Maker”), then repeat layers.
• Top with the last slice of bread.
• Slice in half and serve with extra gravy for dipping.