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, pressing it down, flipping it and weighing it with a heavy saucepan until every part is golden brown and crisp.

Drain the fried skin on paper towels.

Toast the bread in butter on one side only.

Assemble on a wire rack so the bread does not sweat.

Assemble inside out, with the golden crisp side of each outer slice facing inward.

Soak the untoasted middle slice - the moist maker - in hot gravy.

Layer thinly sliced turkey, a thin patty of stuffing, a smear of cranberry sauce, the soaked moist maker, another layer of turkey, stuffing and cranberry sauce.

Add the fried turkey skin, smear sweet potato casserole on the top slice and close the sandwich.

Squish gently without crushing the moist maker, skewer and slice in two.