Preheat the oven to 300 °F (149 °C) and cover the rolls with aluminum foil then bake for 15 minutes.
Turn the heat up to 375 °F (191 °C)
Let the rolls cool for a bit then slice the rolls in half, being careful not to cut through the bottom.
Lay the bottom half of the rolls on a 12x16-inch baking pan then add 6 slices of the cheese on top in an even layer.
Spread the mashed potatoes on top, drizzle on the cranberry sauce then add the turkey, stuffing, a drizzle of the gravy and finally, the remaining 6 slices of provolone.
Place the top half of the rolls on top then mix the butter and the garlic powder together and brush it over top of the rolls.
Cover the top with aluminum foil then bake for 15 minutes then remove the aluminum foil and bake again for another 8-10 minutes or until the tops of the rolls are golden brown.
Serve with freshly minced parsley for garnish if desired and kettle chips on the side.
Notes
These sandwiches can be stored once cooled completely in an airtight container in the fridge for up to three days.Reheat in a 350-degree oven for 5 minutes or until heated through.