The Bobbie® Recipe

1. Toast rolls (optional)

If you prefer a lightly toasted roll, preheat a skillet over medium heat. Split the sub rolls and spread about 1/2 tablespoon unsalted butter on each cut side. Place cut-side down in the skillet and toast 1–2 minutes until lightly golden. Remove and set aside.

2. Spread about 1 heaping tablespoon mayonnaise on the bottom half of each roll and about 1/2 tablespoon on the top half. If you like a herbed mayo, stir the finely chopped sage into the mayo before spreading.

3. Toss the pulled turkey with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season evenly. Divide the turkey evenly among the 4 rolls (about 6 oz per sandwich), mounding it on the bottom halves.

4. Warm the handmade stuffing gently if it is chilled: place stuffing in a microwave-safe bowl and heat 30–45 seconds until just warmed (do not overheat). Spoon 1/2 cup of stuffing on top of the turkey on each sandwich, pressing gently so the stuffing adheres to the turkey and mayo.

5. Spoon cranberry sauce across the top of the stuffing layer, dividing it evenly so each sandwich gets about 1/4 cup. Spread it gently with the back of the spoon to create an even layer.

6. Place 2 leaves of butter lettuce or romaine on top of the cranberry layer on each sandwich to add a fresh, crisp element and to help keep the roll from getting soggy.

7. If using, add 2 slices of dill pickle and a few thin rings of red onion to each sandwich for extra tang and texture.

8. Lightly season the exposed layers with the remaining 3/4 teaspoon salt and remaining 3/4 teaspoon black pepper distributed across the 4 sandwiches (about a light pinch each). Close the top halves of the rolls.

9. Press each sandwich gently for 10–15 seconds so the layers compact slightly. If serving immediately, slice sandwiches in half on a diagonal and serve. For later service, wrap tightly in plastic wrap and refrigerate up to 24 hours; let sit 10 minutes at room temperature before serving for best texture.