The Hot Bobbie® Recipe

In a small saucepan combine cranberries, sugar, and orange juice. Bring to a low boil over medium heat, stirring occasionally.

Reduce heat and simmer 6–8 minutes until berries pop and sauce thickens. Mash slightly with the back of a spoon if you prefer a smoother texture.

Season with a pinch of cracked black pepper, remove from heat and let cool to warm or room temperature. Set aside.

Heat a small skillet over medium heat and melt the butter. Add the chopped onion and celery and sauté 4–5 minutes until softened and translucent.

Add the chopped sage and parsley, sauté 30 seconds until fragrant.

Add the cubed bread to the skillet and toss to coat in butter and aromatics. Pour in the chicken stock 1 tablespoon at a time, just enough to moisten the crumbs but not make them soggy (about 2 tablespoons).

Season with a pinch of salt and black pepper. Remove from heat and let cool slightly. The stuffing should be warm and hold together when pressed.

Spread 1 tablespoon mayo evenly on one slice of bread. On the other slice, spread 1–2 tablespoons of the warm cranberry sauce (adjust to taste).

Layer the mayo-coated bread with the sliced slow-roasted turkey, distributing about 5 oz evenly.

Spoon and gently press the warm stuffing (about 3 oz worth) on top of the turkey to form an even layer.

Place the cheddar slice over the stuffing. If using pickled jalapeños or hot relish, add them sparingly on top of the cheese for heat.

Close the sandwich with the cranberry-coated bread slice. Spread softened butter evenly on the outside faces of both bread slices.

Heat a skillet or griddle over medium-low to medium heat. Place the sandwich on the skillet and grill 3–4 minutes per side, pressing gently with a spatula or using a heavy pan on top, until bread is golden brown and cheese is melted.

If desired, brush a little chili oil or add a few drops of hot sauce to the cut sandwich for extra kick.

Remove from heat, let rest 1 minute, then cut in half and serve immediately.