It’s nearly time to raid the post-Thanksgiving fridge, babes! While you’re pulling out containers of leftover turkey and stuffing, reach for Duke’s Mayo too, because honestly – is it even a sandwich without the tang of Duke’s mayo?  (Honestly, not really.)

Uncontroversial opinion:  the BEST part of Thanksgiving dinner is the leftover sandwich we’ll eat for lunch on Friday.

Sure, sitting down to the whole pomp and circumstance of a tablescape, carved turkey, and piles of fixins is a wonder.  But to be honest, I want to eat all that food, cold from the fridge, on the couch in my sweats – which is EXACTLY what this epic leftover sandwich was made for.

Now the highlight of this sandwich?  Not just leftover gravy.  Not just a smear of Duke’s Mayo.  Enter:  GRAVY MAYO!  The most savory, tangy blend of my favorite mayo and leftover gravy, along with a spritz of lemon and a few tablespoons of fresh chives.  We’re making the sandwich just messy enough to know we’re doing it right.

Also we’re sending out a petition to make Gravy Mayo a year-round condiment.

Here’s how!

Other’s in our sandwich series with our friends at Duke’s Mayo:

The Collard Green Melt – a new New Orleans classic inspired by Turkey and the Wolf.

The Green Goddess Sandwich – a tomato forward sandwich with Havarti cheese, thank goodness.

The French Dip Steak Sandwich – the most beefy dinner sandwich with zippy horseradish mayonnaise.

My Favorite Egg Salad Sandwich – a soft sandwich with a secret ingredient.

Here are the ingredients you’ll need to make this mega Thanksgiving Leftover Sandwich: 

•  leftover roasted turkey

•  stuffing, cold from the fridge

•  cranberry sauce, also cold from the fridge. I like the kind of cranberry sauce with whole cranberries but you do you!

•  red leaf lettuce, which you can totally skip but I think is a nice, fresh crunch to the sandwich

•  soft potato bread

•  leftover gravy, and you best believe I make a triple batch of gravy on Thanksgiving to make sure there’s plenty to make gravy mayo

•  Duke’s mayonnaise and Duke’s mayonnaise only

•  soy sauce, lemon juice, and chopped chives to brighten the flavors of the gravy mayo

First, let’s make the gravy mayo.  There’s no reason we should reserve spread for Thanksgiving only because of course, good gravy isn’t only relegated to November but – this once a year condiment is more special the weekend after Thanksgiving.

In a bowl, whisk together a few generous spoonfuls of tangy Duke’s mayo with chilled leftover turkey gravy, a splash of soy sauce, a squeeze of fresh lemon juice, pepper, and a heap of chopped chives.

I love a thick potato bread for this recipe – soft pillowy slices that I leave untoasted for this particular sandwich.  Spread each slice generously with gravy mayo.  Layer with lettuce and piles of cold stuffing.

Layer the other side of the sandwich with big bits of leftover turkey and a generous spread of cranberry sauce.

Press the sandwich together, without hesitation, and use a knife to cut it in half.  This sandwich is stacked!  It’s the sort of sandwich that, once you pick you pick up, you cannot put down.  It’s not a casual sandwich. This is the a whole holiday meal condensed between two pieces of bread so buckle up!

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