I love making hot turkey sandwiches the day after Thanksgiving and Christmas. Traditionally I have used Texas Toast but this year I used fresh Challah bread... and oh my... it was to die for! For my DC area friends look for Parisers Challah in your local Giant.
First I lightly toasted the buttered slices on the griddle and started with a layer of incredible oyster stuffing that my brother-in-law Andrew made.
Next I piled on the turkey and drizzled with hot gravy.
Done. Gourmet is that easy.
Now if Carlty Bryer were making these sandwiches he would drizzle gravy on top of the sandwich. In that case, you are going to want to grab a fork and knife...and maybe an extra napkin :)