You can do better than straight-from-the-plate leftovers. We tapped Meat Cheese Bread sandwich honcho, John Stewart, for the formula to his T-Day special: roasted turkey, fontina, and cranberry relish, held between two thick slices of stuffing bread pudding. The buttery, tart, cheese-cloaked remake is so good, it’ll leave you wondering why you bother with the whole turkey rigmarole in the first place.

Not up to the task? Meat Cheese Bread will be serving the sandwich special all week long. 

Day-After Thanksgiving Sandwich

Toast Leftover Stuffing Bread Pudding*, sliced ½-inch thick, in a skillet until golden brown. Add ¼ tsp butter to a separate pan, toss in 1 lb leftover turkey, and cook over medium-high heat until warmed through. Layer the turkey over the bread pudding, cover it in a good melting cheese (fontina, cheddar, gruyere), and place it under a broiler or toaster oven until melted, a minute or two. Spread 1 tbsp cranberry sauce or Winter Fruit Chutney** over the second slice and close the sandwich.

Leftover Stuffing Bread Pudding*

6 cups leftover stuffing
½ cup milk
½ cup heavy cream
3 eggs
2 tsp kosher salt
1 tsp black pepper

1. Preheat oven to 400 degrees. Line a 9 by 3-inch pan with aluminum foil and add leftover stuffing.

2. Whisk eggs together in a large bowl and set aside. Combine cream, milk, salt and pepper in a sauce pan. Over medium-high heat, bring mixture to a simmer, about five minutes, and immediately remove from heat. Very slowly pour the hot mixture into the bowl with eggs, whisking continuously to make a custard.

3. Pour custard over leftover stuffing, stir, and let sit for 15 minutes. In a new pan large enough to fit the bread pudding pan, pour in about 2-inches of water (or enough water to come up just below the bread pan) and put the pudding pan inside, making a water bath. Cover the bread pudding with tin foil and bake for an hour and ten minutes. Carefully remove from oven and chill in the refrigerator before slicing. Will stay good in refrigerator for a week.

Winter Fruit Chutney**

1 tsp canola oil
1 shallot, finely chopped
14 oz can whole cranberry sauce
1 orange, juiced and zested
1 tbsp chopped fresh ginger
¼ cup dried cherries
¼ cup golden raisins
1 Granny Smith Apple, peeled, cored, and diced into ¼ inch cubes
1 tsp kosher salt
3 tbsp apple cider vinegar 

Heat oil in a skillet over medium heat, and sweat shallots until translucent, about three minutes. Add the remaining ingredients, bring to a simmer, and cook for 15 minutes. Let cool and refrigerate and slice into ¼ . Will stay good for two weeks in the refrigerator.