8 ounces leftover turkey (white or dark meat), sliced
½ cup leftover stuffing
3 ounces sliced provolone cheese
1 cup fresh arugula
¼ cup leftover cranberry sauce
Method
Make the Zab’s aioli. In a small bowl, mix mayonnaise and Zab’s hot sauce. Season with salt and pepper.
On two slices sourdough, spread a thin layer of mayonnaise, then flip over and repeat on other side. On each sourdough slice, divide mashed potatoes, then turkey, then stuffing, then cheese slices, then arugula. Season arugula with more Zab’s hot sauce.
On remaining two slices sourdough, divide cranberry sauce and spread. Place the sourdough slices, cranberry side down, on top of the sandwiches. Spread remaining aioli on the top of the sourdough (there should be mayo on the outside of both slices of bread).
Heat a nonstick or cast iron skillet over medium low heat. Add sandwiches and cover. Cook until bread is toasted and golden brown and cheese is beginning to melt, 6-8 minutes. Carefully flip, cover, and repeat on remaining side of bread, another 6 minutes. Once bread is golden, remove from pan and slice in half. Serve immediately with more hot sauce.
