The Copycat Recipe -- Big Pilg

The Big Pilg has exactly three components: turkey, stuffing, and cranberry sauce on a soft sub roll. The magic is in the specific products and how they are assembled. We tracked down exactly what Port of Subs is most likely using. Follow this and you will get there.

Ingredients

Serves 2

The Bread

2 soft Italian sub rolls (8-12 inch), fresh from the bakery section
Look for Turano or Gonnella brand if available in your area

The Turkey

Butterball Oven Roasted Turkey Breast, sliced thin at the deli counter
Ask for it sliced at setting 2 or 3 -- thin but not shaved
Approximately 6-8 oz per sandwich
Do not use smoked, honey roasted, or any flavored variety

The Stuffing

1 box Stove Top Turkey Stuffing Mix (most accurate to chain prep)
OR Pepperidge Farm Herb Seasoned Classic Stuffing (richer, more complex)
Chicken broth, used in place of water when preparing
2 tablespoons unsalted butter
The stuffing should lean heavy on sage -- add dried sage if needed

The Cranberry Sauce

1 can Ocean Spray Whole Berry Cranberry Sauce
Do not use jellied -- the texture and tartness are both wrong
Do not use homemade gourmet varieties with orange or spices

Method

01
Prepare the stuffing
Follow the box directions but substitute chicken broth for all water and add butter. The stuffing should be moist but not soggy -- it needs to hold its shape inside the sandwich. Keep it warm on low heat or in a covered dish.
02
Warm the turkey
Layer your deli turkey slices in a dry skillet over medium-low heat for about 90 seconds per side, just until warmed through. Do not brown it. Alternatively, microwave briefly wrapped in a damp paper towel. Port of Subs does not grill the turkey -- it goes on warm from the warmer tray.
03
Slice your roll
Slice the sub roll open but do not separate it fully -- leave a hinge on one side. The bread should be room temperature or very slightly warmed. Do not toast it yet.
04
Layer in order
Lay the warmed turkey slices generously on the bottom half. Do not be shy -- Port of Subs stacks their meat. Spoon a full, generous scoop of warm stuffing directly on top of the turkey. The stuffing is the bulk of this sandwich. Spread cranberry sauce on the top half of the roll. Use more than you think you need.
05
Press and warm through
Close the sandwich and press it in a panini press for 2-3 minutes until the bread is lightly golden and everything is hot through. No panini press? Wrap in foil and bake at 375 degrees F for 8 minutes. The bread should yield slightly when you press it -- not crunchy, not raw.
06
Serve immediately
This sandwich does not hold. Eat it hot. No mayo, no cheese, no lettuce, no oil, no vinegar. The Big Pilg does not need any of it. The simplicity is exactly the point.

A note on substitutions:

This is not the place to express yourself. Using a sourdough loaf because it is "better" will give you a different sandwich. Using smoked turkey because it is "more interesting" will give you a different sandwich. The goal here is the Big Pilg, not a better sandwich in the abstract. Trust the process.