The Ruml Turkey Sandwich

I’m not sure that there’s ever been a post about the Ruml Turkey Sandwich but since I discovered two excellent photos, here goes.

I usually use a single slice of Pepperidge Farm rye bread lightly toasted and sliced into two thiner slices. But this exemplar seems to be made with two normal slices of rye bread. To start, each slice is slathered with gravy. Then, reading from the bottom, a sliced hard-boiled egg, cranberry sauce, turkey white meat, mushroom stuffing which has been crisped under a broiler, three slices of very crisp bacon, and multiple slices of emmenthal cheese. I cut the sandwich into thirds to make it possible to hold a section in one hand while I slap on lots of mayonnaise with the other.

Here’s another version built similarly: