Drizzle a little evoo over both sides of challah. Toast challah in a cast iron skillet or medium sauté pan over medium heat for 2 to 3 minutes on each side, until challah is golden brown. Set aside.

Schmear mayonnaise on each slice of toasted challah. Repeat with cranberry sauce.

Using half of the turkey, pile leftovers in layers (turkey, then stuffing, then potatoes) on top of 1 cranberry-mayo slice. Repeat with the second slice. Stack challah like a club/double-decker sandwich, topping it with the 3rd slice (bread-filling-bread-filling-bread). Pour gravy over sandwich, and serve.