Ingredients:
- 1/2 cup Mayonnaise (full-fat)
- 1 tsp Fresh Sage, finely chopped
- 1/2 tsp Fresh Thyme leaves
- 1 small clove Garlic clove, minced
- 1 tsp Lemon juice (freshly squeezed)
- Black pepper & Salt, To taste
- 4 thick slices Bread (Sourdough or Farmhouse)
- 6 oz Leftover Roast Turkey, sliced
- 2 oz Mature Cheddar Cheese, sliced or grated
- 4 Tbsp Leftover Cranberry Sauce
- 1 oz Rocket (Arugula) or Butter Lettuce
- 1 Tbsp Butter (for toasting, optional)
Instructions:
- Combine the Aioli: In a small bowl, combine the mayonnaise, chopped fresh sage, thyme leaves, minced garlic, and lemon juice.
- Season and Rest: Whisk gently until fully incorporated. Season lightly with salt and freshly ground black pepper. Cover and set aside while preparing the rest of the ingredients; allowing it to rest for 5-10 minutes improves the flavour infusion.
- Slice Ingredients: Ensure the turkey is sliced thinly against the grain and the cheese is ready to layer.
- Toast the Bread: Generously butter the outsides of the four bread slices (optional, but highly recommended for flavour and colour). Toast the bread until deeply golden brown and crunchy, either using a toaster, a dry pan, or under the grill.
- Spread the Base: Lay the four toasted slices out. Spread a generous layer of the Sage & Thyme Aioli on the inside face of all four slices.
- Layer the Greens: On the bottom two slices, lay down a small handful of rocket or lettuce.
- Stack the Protein & Cheese: Layer the thin slices of turkey over the greens on the bottom two slices. Distribute the mature cheddar slices evenly over the turkey.
- Introduce the Cranberry: On the top two slices (the ones without the turkey), spread the cranberry sauce evenly over the aioli layer.
- Close the Sandwich: Gently bring the cranberry-topped slice down onto the turkey and cheese base. Press down firmly but carefully.
- Slice and Serve: Use a sharp knife to slice the massive stacker diagonally across the middle. Serve immediately.