Alfred Portale's Christmas Turkey Sandwich

• 1 round loaf of crusty French or Italian white bread
• 1 cup of turkey stuffing
• 12 ounces sliced turkey meat
• 1/2 medium red onion, thinly sliced
• 1 large ripe tomato, sliced
• 4 leaves of soft green-leaf lettuce
• 6 tablespoons homemade mayonnaise
• Cranberry relish, chestnuts, pickles and potato chips as accompaniments, optional

1. Cut bread into 8 thin slices and toast.
2. Spread a generous layer of stuffing over one side of four slices; top with turkey, red onion, tomato, lettuce and mayonnaise.
3. Top with remaining slices of bread.
4. If desired, serve with leftover cranbery relish, chestnuts, pickles and potato chips.

crusty, turkey stuffing, turkey meat, red onion, tomato, greenleaf lettuce, homemade mayonnaise, cranberry relish

Taken from cooking.nytimes.com/recipes/1055 (may not work)