1. Remove turkey from packaging. Place in perforated steamtable pans lined with solid pans to catch the juices. Cover. Thaw turkey in the refrigerator two days before use. (Note: Draining the turkey helps prevent sandwiches from becoming soggy during cooking).
2. To prepare the turkey, cut turkey roast down the center to create smaller slices.
3. To prepare the seasoned cheese, in a large bowl, toss shredded cheese, thyme, onion powder, garlic powder and dry mustard.
4. To prepare the sandwiches, line two sheet pans per batch with parchment paper in each pan. (Note: Full sheet pans hold up to 20 sandwiches. Half sheet pans hold up to 9 sandwiches). Place bread slices in a single layer over the parchment paper in one of the pans. Spray bread with cooking spray, then turn sprayed ends over onto the parchment paper. Top each piece of bread with 3.34 oz. turkey (about 4-6 half pieces). Using a 1 oz. spoodle (0.5 oz. weight), top turkey with seasoned cheese. Finish sandwich build by topping with a second slice of bread. Spray the top slices of bread with cooking spray. Using the second prepared pan, place the parchment paper and pan over the completed sandwiches.
5. Preheat oven to 300° F. Place sandwiches in the oven and bake for 20-25 minutes.
6. Prepare gravy according to manufacturer’s directions.
7. Serve 1 full sandwich cut diagonally (to create triangle halves for easy dipping). Using a #30 scoop (2 tbsp.), place hot gravy in a 3 oz. heat-safe soufflé cup.

CCP: Hold thawed turkey at 40° F or lower. Heat sandwiches to 165° F or higher for 15 seconds and hold at 140° F or higher. Heat gravy to 165° F or higher for 15 seconds and hold at 140° F or higher.