Leftover-Turkey Melts

Mix 3 medium celery stalks, finely chopped (about ⅔ cup), 4 scallions, thinly sliced, zest of 1 large lemon, 3 cups (loosely packed) shredded leftover skinless roast turkey meat (about 12 oz.), ¾ cup coarsely chopped drained pickled peppers (such as jalapeños), ½ cup finely chopped dill and/or parsley, 2 Tbsp. Dijon mustard, 1 cup mayonnaise, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. freshly ground pepper in a large bowl until combined and turkey is finely shredded. Taste and season with more salt and/or pepper if needed.

Arrange 8 slices sourdough bread on a cutting board or rimmed baking sheet. Using a small offset spatula or butter knife, spread 1 side of each slice with a thin layer of mayonnaise (about 1 tsp. per slice). Turn mayonnaise side down. Top 4 slices of bread with 4 slices American cheese, breaking cheese to fit as needed. Divide turkey mixture evenly over cheese. Top with remaining 4 American cheese slices, then close up sandwiches with remaining bread, arranging mayonnaise side out.

Heat a large cast-iron skillet over medium. Working in batches as needed, toast sandwiches, pressing lightly with a spatula to ensure full contact with pan and turning halfway through, until bread is golden brown and cheese is melted, about 5 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet (this will prevent sandwiches from getting soggy) and let cool 2 minutes.

Slice sandwiches in half and transfer to plates. Serve with dill pickles and potato chips if desired.