Inside-out Thanksgiving leftovers sandwich

Pull the skin off the leftover turkey breast and set aside; slice the breast as thin as possible.

Fry the skin in a bit of vegetable oil on the stovetop, pressing it down, flipping and weighing it down with a heavy saucepan until golden, brown and crisp; drain on paper towels.

Toast the bread in butter on one side only.

Assemble on a wire rack to avoid toast sweat, with the toasted sides of the bread facing inward.

Soak a central slice of untoasted bread in hot gravy (the moist maker).

Layer thinly sliced turkey, a thin patty of stuffing, a thin smear of cranberry sauce, the moist maker, then turkey, stuffing, cranberry sauce and the fried turkey skin; smear sweet potato casserole on the top slice and close.

Squish gently without destroying the moist maker, skewer and slice in half.