The Hot Bobbie® Recipe

Toast bread

Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast 8–10 minutes until lightly golden and slightly firm. Remove and let cool.

Cook aromatics

In a medium skillet over medium heat, melt 1 tablespoon butter. Add chopped onion and celery and cook, stirring, until softened and translucent, about 5–6 minutes. Stir in thyme and parsley and cook 30 seconds more.

Combine stuffing

Put toasted bread cubes in a bowl. Add the cooked onion-celery mixture, 1/4 cup stock, 1/4 tsp salt and 1/8 tsp pepper. Toss gently to moisten—mixture should be damp but not soggy. Adjust with up to 1–2 tablespoons more stock if needed. Set aside to cool slightly; stuffing will be used warm.

In a small saucepan combine 1 cup cranberries, 1/3 cup sugar, and 2 tablespoons orange juice. Bring to a gentle simmer over medium heat, stirring occasionally until cranberries burst and mixture thickens, about 8–10 minutes. Stir in 1/2 teaspoon orange zest, remove from heat and let cool to room temperature. Taste and adjust sweetness. You can make this up to 3 days ahead and refrigerate.

Prep bread

Lightly butter one side of each bread slice (about 1/2 tablespoon total per slice) for grilling. This ensures a golden crust.

Build sandwich

Flip the slices so buttered sides face out. On the bottom slice (unbuttered side), spread 1 tablespoon mayonnaise evenly. Spread 1 1/2 tablespoons cranberry sauce over the mayo in a thin layer. Mound the warm stuffing (about 1/2 cup) on top of the cranberry layer, pressing gently to compact. Layer the 6 oz sliced turkey over the stuffing, then sprinkle the turkey with smoked paprika, a pinch (1/4 tsp) coarse salt and 1/8 tsp black pepper. If using, add a handful of arugula or baby spinach on top. Spread remaining mayonnaise sparingly on the top slice of bread (unbuttered side) and place it on the sandwich, mayo side down.

Grill sandwich

Heat a skillet or griddle over medium-low to medium heat. Place the sandwich in the pan and press gently with a spatula or a heavy pan. Cook 3–4 minutes until the bottom is deep golden brown. Carefully flip the sandwich and cook another 3–4 minutes until the other side is golden and the center is warmed through. If the bread is browning too fast before the filling warms, reduce heat slightly and cover the pan for 1–2 minutes to allow heat to penetrate.

Rest and serve

Transfer sandwich to a cutting board and let rest 1 minute to settle. Slice in half on the diagonal. Serve immediately with extra cranberry sauce on the side if desired.