| Yield | |
|---|---|
| Source | Connie Chandra's Recipe |
| Prep time | 20 minutes |
| Yield | |
|---|---|
| Source | Connie Chandra's Recipe |
| Prep time | 20 minutes |
| 8 | French Bread Rolls (split in half) | |
| 1⁄2 | Pound | Roasted Turkey (thinly sliced) |
| 1 | Cup | Stuffing |
| 1⁄2 | Cup | Turkey Gravy |
| 1⁄2 | Cup | Cranberry Sauce |
| 1⁄4 | Cup | Mayonnaise |
| 1 | Tomato (thinly sliced) | |
| 8 | Romaine Lettuce Leaves |
1.Take each French roll and spread a thin layer of mayonnaise on one side and cranberry sauce on another side.
2.Layer one lettuce leaf and two slices of tomato on top of the bread with mayonnaise.
3.Warm the turkey, stuffing, and gravy.
4.Layer each sandwich with the warmed turkey, gravy, then stuffing.
5.Top each sandwich with remaining lettuce leaf and remaining bread with cranberry sauce.
6.Warm the whole sandwich in the microwave for 20 seconds right before serving.