Use leftover Thanksgiving turkey in new way with this indulgent sandwich. Add the ingredients to your Thanksgiving shopping list so you’ll already have everything you need on hand!

Not Your Traditional Turkey Sandwich
Yield: 6 sandwiches | Prep Time: 5 minutes | Cook Time: 10 minutes

12 slices center-cut bacon
2 Tbsps. unsalted butter
2 Tbsps. flour
2½ cups whole milk
2 cups grated sharp white cheddar
¼ cup grated Parmesan cheese
Pinch nutmeg
Salt and pepper, to taste
6 slices Ukrop’s Old Fashioned White Bread
12-16 slices leftover turkey
1 large tomato

Preheat oven to 475 degrees. Cover a baking sheet with foil and lay out bacon. Bake in oven until crispy, about 10 minutes. While bacon is cooking, heat butter over medium-high heat in a medium sauté pan. When the butter sizzles, add flour and stir to combine. Cook for 1 minute, whisking constantly. While whisking, slowly add the milk. Once combined, let cook for 5 minutes. Reduce heat to low and add cheese. Once cheese is melted, add salt, pepper and nutmeg to taste. Set aside. Toast slices of bread and layer with turkey and tomato. Pour cheese sauce over the sandwich (adding extra cheddar if desired) and top with 2 slices of bacon.

This delicious salad is packed with fresh flavor. Try making it for a light lunch, or serve it as a first course at your next dinner party.

Spicy Arugula Salad with Manchego and Pears
Serves: 8 | Prep Time: 15 minutes | Cook Time: 5 minutes

1/3 cup pepitas (untoasted pumpkin seeds)
1/3 cup plus 1 Tbsp. Joe’s Market Extra Virgin Olive Oil
3 Tbsps. white wine vinegar
1 tsp. honey
1 tsp. grainy mustard
¼ tsp. salt, plus additional for sprinkling on pepitas
1/8 tsp. pepper, plus additional for sprinkling on pepitas.
4 cups packed arugula
4 cups Belgian endive
1 half-pound piece Manchego, sliced thin
2 ripe red pears, cored and sliced thin

Over medium-low heat, cook pumpkin seeds in 1 Tbsp. oil stirring constantly, until puffed and beginning to brown, about 4 minutes. Transfer to a plate lined with paper towels and sprinkle lightly with salt and pepper. Reserve oil.

Whisk together vinegar, honey, mustard, salt and pepper. Add remaining olive oil and reserved oil from skillet in a slow stream, whisking until blended.

Divide Belgian endive between plates, fanning to create a semi-circle. Arrange arugula, pear slices and cheese on top. Drizzle with dressing. Sprinkle with pumpkin seeds.