Even if you stuff yourself all day long, the aftermath of Thanksgiving will likely mean contending with an abundance of leftover turkey. So, you gather all the standard recipes: turkey soup, turkey tetrazzini, turkey pot pie, turkey chili. But before you can get started on any of them, before even the trip to the market, you gotta fuel up. What’s the most efficient way to proceed? Turkey sandwich.

For many of us, however, even after whipping up a few dishes to toss in the freezer for later consumption, there’s STILL more meat left — and that means days of turkey-sandwich lunches.

Though in the past that homemade assemblage of bread-turkey-bread could bore one to near tears with its blandness and dry texture, it’s a new day for the turkey sandwich. Consider it a canvas upon which to create a variety of interesting flavors. With a few tips, a spirit of creativity and some experimentation, delicious combos can dazzle your taste buds during the upcoming noon hours.

TURKEY’S MANY FACES

The first thing to know is that turkey meat is versatile.

"Since turkey has a light flavor, it’s changeable when you add other flavors. You can use a heavy pesto or a light mayo, and the flavor will change," said Keri Denney, owner of Good Eats Deli in Kakaako. "Because you can add flavors to it, you can use turkey in so many ways."

At Good Eats, which Denney runs with her sister Jamie Ho, turkey hits various flavor palettes depending on the breads and condiments.

The Gobbler, a classic mix of cranberry sauce and turkey, assembled with cream cheese, lettuce, tomato and onion on sourdough, started out as a seasonal sandwich but was so popular it now has a place on the regular menu. It hits all the traditional notes in a turkey meal, with the tart sweetness of cranberry balanced with the mellow richness of the cream cheese.

A turkey salad on a French roll mixed not with mayonnaise, but a house-made vinaigrette, offers a distinctly different flavor that’s assertively tart without being overpowering. Provolone adds the right touch of smokiness.

A combo of turkey with avocado, arugula and bacon on sourdough, the Turbacon, brings together contrasting flavors and textures that enhance the individual flavors of each ingredient.

"Arugula brings out the turkey flavor because of its spicy, almost nutty flavor," Denney said. "The avocado, turkey and bacon combo is always very popular. Avocado also brings out the turkey flavor, and bacon provides the salt."

USE WHAT YOU’VE GOT

While Good Eats uses deli turkey, which is primarily breast meat, over at Andy’s Sandwiches and Smoothies in Manoa, Andy Rodrigues and crew roast six to eight 35-pound turkeys a week. Turkey sandwiches have been all the rage there for 30 years.

"One year we had so much leftover turkey after Thanksgiving we were afraid we would waste it, so I thought I’d take some to the store to make sandwiches and see how it goes," said Rodrigues, who’s been in business for 35 years at the Manoa storefront.

Andy’s doesn’t separate white and dark meat — "We use it all together and it’s all priced the same" — and the turkey is assembled with avocado, carrots, lettuce and sprouts. They also offer tomatoes and cucumbers.

"It’s like a tuna-avocado sandwich, except we sub the turkey," Rodrigues said. "You know the reason? Then I don’t have to order different ingredients for different sandwiches."

Streamlined and economical this may be, but it also proves to sandwich makers at home that they can use whatever veggies they have, to delicious effect.

"Sometimes turkey meat is dry, so the moistness of our sandwich comes from all the veggies," he added.

CREATIVE SEASONING

As for jazzing up the flavor, Rodrigues recommends "a multitude of herbs. Use your seasoning of choice. Experiment a little," he advised.

Andy’s has a secret seasoning blend comprising 50 to 60 spices and a little bit of salt.

"Customers think we put gravy in the sandwich because of all the flavor, but it’s really our seasoning," he said.

A GOOD SUBSTITUTE

Because turkey is versatile, folks on special diets or those who simply prefer a lighter meal can still enjoy Reuben- or pastrami-type sandwiches classically made with cured beef.

"Turkey is always a good sub," said Denney. "Something like pastrami or roast beef have distinct flavor. Some people use a ‘tur-strami’ type of meat, but it’s not very good. It’s better to use straight turkey and add classic toppings and flavors to it. It’s definitely a good meat to experiment with."

BREAD MATTERS

Key to the success of a turkey sandwich, both Denney and Rodrigues agree, is the bread. Andy’s makes its own bread, which is whole wheat and is well suited for turkey. The reason: "Bread cannot overpower or overflavor the ingredients in the sandwich," he said.

"You wouldn’t use pumpernickel with turkey, for example. Turkey is not like pastrami, which has a strong flavor. You gotta match the bread with the filling."

Denney says sourdough complements the mild flavor of turkey because "lighter-flavored breads are best with lighter meats. You probably wouldn’t use sourdough with roast beef."