Continuing a theme from last year, I present: the turkey sandwich which is likely to be enjoyed in my neck of the woods sometime soon. I've consumed this sandwich in the aftermath of every turkey I've cooked for at least ten years. I like it.
Leftovers of one roasted, or preferably fried, turkey (do not take this as an endorsement of the dangerous art of turkey frying).
One loaf of good sourdough bread, preferably not pre-sliced.
Tomato puree or high quality ketchup.
Dried dill, to taste.
One green pepper, bell or spicier as preferred.
One small red onion.
One block sharp cheddar cheese, sliced into 1/4" rectangles.
Bacon, as much as desired.
Take leftover turkey meat in quantity desired based on number of sandwiches, and chop into cubes, about 1/2" on a side. Reserve.
Thoroughly mix yogurt, tomato puree / ketchup, dill, and a small quantity of horseradish in a bowl. Reserve in refrigerator.
Fry bacon until crisp. Do not crumble. Dry the bacon on a paper towel thoroughly.
Dice pepper and onion, removing the pepper seeds and interior pith beforehand. Mix the two, and fry over low heat in a small amount of leftover bacon grease until not quite translucent. Add turkey and yogurt/tomato/horseradish mixture (enough to cover but not to drown), reducing heat (the goal is to warm, not cook) and stirring all ingredients until thoroughly mixed.
While this is going on or shortly before, slice bread into thick slices. Toast until lightly browned, ideally using an oven broiler, toasting both sides by flipping. When lightly browned, add slices of cheddar and return to broiler until cheese is melted but not blackened.
When cheese is melted, remove bread from oven and set aside. Add heated turkey from the original pan atop the cheese bread. Crown with bacon. Assemble into sandwiches.