Here's how I would make it.

One Italian roll or other airy bread with a substantial (but not chewy) crust. For me, a sandwich shouldn't be too bready. But the bread should be able to support the fillings without falling apart. Ideally, it would be bread from the East Coast.
Cream cheese spread on both sides. Not too much. Just plain cream cheese, nothing flavored.
A few slices of high quality turkey breast. Fresh off the bone, preferably.
A good amount of sage stuffing.
A little bit of turkey gravy, poured over the stuffing.
Cranberry sauce. This can be the canned version. I prefer that.

If I had my druthers, I'd make this first and enjoy the "turkey dinner" as leftovers after Thanksgiving.