The Bobbie Sandwich

Roast the turkey: Preheat oven to 325F. Pat turkey breast dry. Mix softened butter with sage, thyme, salt, and pepper. Rub all over the turkey and under the skin. Roast for 1.5-2 hours until internal temperature reaches 165F.

Rest and slice: Let turkey rest for 15 minutes before carving. Slice thin against the grain. The key to an authentic Bobbie is freshly roasted, hand-pulled turkey - not deli meat.

Make the stuffing: Melt butter in a large skillet. Saute celery and onion until soft, about 8 minutes. Add poultry seasoning and cook 1 minute more.

Combine stuffing: Place bread cubes in a large bowl. Pour the vegetable mixture over the bread. Add chicken broth gradually, tossing until bread is moistened but not soggy. Season with salt and pepper.

Bake the stuffing: Transfer to a buttered baking dish. Bake at 350F for 30-35 minutes until top is golden and crispy. The stuffing should be moist inside with a slight crust on top.

Prepare the rolls: Slice sub rolls lengthwise, leaving one side attached as a hinge. If desired, lightly toast the rolls.

Spread the mayo: Spread a generous layer of mayonnaise on both cut sides of each roll. Don't skip this - the mayo adds crucial creaminess.

Layer the turkey: Pile sliced turkey generously on the bottom of each roll. Use about 4-5 ounces per sandwich for a proper Bobbie.

Add stuffing and cranberry: Spoon a generous portion of warm stuffing over the turkey. Top with 2-3 tablespoons of cranberry sauce, spreading it evenly.

Close and serve: Press the top of the roll down gently to close. Cut in half if desired. Serve immediately while the turkey and stuffing are still warm.