Thanksgiving Turkey Club Sandwich

Preheat oven to 400°. Place 6 slices bacon on a wire rack set inside a foil-lined rimmed baking sheet and bake until brown and crisp, 15–18 minutes. Remove from oven and set aside.

Mix together ⅓ cup leftover or store-bought cranberry sauce, 2 Tbsp. whole grain mustard, and 1 Tbsp. Dijon mustard in a small bowl.

Spread cranberry mixture over 1 side of 2 slices bread (such as sourdough or Pullman), toasted. Spread half of 1½ Tbsp. mayonnaise over 1 side each of another 2 slices bread (such as sourdough or Pullman), toasted. Divide 12 oz. sliced leftover roast turkey or thick-cut deli roast turkey breast and reserved bacon between bread spread with cranberry mixture, then top each with one of the bread slices spread with mayonnaise, placing mayonnaise side down. Spread remaining 1½ Tbsp. mayonnaise over top sides of slices, then arrange half of ¼ head of green or red leaf lettuce, leaves separated, and 2–3 Treviso radicchio or other chicory leaves (if using) over each. Spread cranberry mixture over 1 side of remaining 2 slices bread (such as sourdough or Pullman), toasted, and place, cranberry mixture side down, on top of lettuce to close sandwich.