In a small bowl, stir together the mayonnaise, cranberry sauce, lemon juice, and a pinch of black pepper until smooth and well combined. Taste and adjust — add more cranberry for sweetness or more lemon for tang. Set aside.

Heat a small skillet over medium heat and add the olive oil or butter. Add the pulled turkey and splash in the gravy or broth. Stir gently for 60–90 seconds just until the turkey is warm and slightly moistened. Remove from heat and set aside.

Butter one side of each bread slice. On the non-buttered side of two slices, spread a generous layer of cranberry aioli. Top each with half the warm pulled turkey, then press a scoop (about ¼ cup) of leftover stuffing directly on top of the turkey. Lay one slice of provolone over the stuffing layer.

Add a small handful of arugula on top of the cheese. Close the sandwiches with the remaining bread slices, buttered side facing out.

Heat a large skillet or cast iron pan over medium to medium-high heat. Place the assembled sandwiches in the dry skillet (no extra butter needed — the butter on the bread handles browning). Press down gently with a spatula.

Cook for 2–3 minutes on the first side until deep golden brown. Flip carefully and cook for another 2 minutes. Cover the skillet with a lid for the last 60 seconds to help melt the cheese without burning the bread.

Remove from the pan, let rest for 1 minute, then slice in half diagonally and serve immediately with extra cranberry aioli and warm gravy on the side for dipping if desired.