Katharina Buczek
-1/2 Teaspoon Minced Sage
-1/2 Teaspoon Minced Thyme
-1/2 Teaspoon Minced Rosemary
-1/2 Teaspoon Minced Chives
The first step in this classic recipe is to create Ross’ buttermilk-herb mayonnaise. So, add your buttermilk and mayonnaise to a small bowl before whisking them together. Then, fold in the sage, thyme, rosemary, and chives before setting the spread aside.
Next, you should begin toasting your slices of bread. If you could not have guessed it from the name, the Moist Maker has a lot of moisture. So, giving your bread a crispy edge will help your sandwich stand up against the juiciness.
The third step is arguably the most important step and is what truly gives this sandwich its name. In between your two traditional sandwich bread slices, there will be a third slice of bread– known as the moist maker layer– that is soaked in gravy.
So, start by warming up your turkey gravy either in the microwave or on the stovetop until it is steaming. Then, transfer the gravy into a shallow bowl before dredging one piece of bread in the gravy. Don’t forget to cover both sides! Then, you can let the bread soak in the liquid gold until you are ready to assemble the sandwich.
Since we are utilizing Thanksgiving leftovers that have (hopefully) been stored in the fridge, you should now work on reheating the turkey, sweet potatoes, and stuffing until they are piping hot. Any method of reheating is fine, whether you use the microwave, stovetop, or oven.
And finally, the last step is to put all of these yummy pieces together. You should start by laying down one piece of your toasted bread. Then, spread on a layer of cranberry sauce before topping that with a generous helping of stuffing and turkey.
Next, you should top the turkey layer with the gravy-soaked bread slice. On top of the moist maker, you can add a layer of sweet potatoes, more turkey, and mixed greens.
