With its refreshing flavors, this sandwich -- a take on the Vietnamese banh mi -- is perfect the day after Thanksgiving. It combines turkey with spicy mayonnaise, fresh, crisp vegetables, and fragrant cilantro. Precise measurements aren't necessary; fill as you like.
This recipe rebuilds the salad, reimagining it as crostini: Parmesan and dressed escarole (in place of romaine) are piled on top of white anchovies, which are cured in vinegar and oil and have a mild flavor.
Baked tofu -- made by pressing water out of fresh tofu, marinating it in seasonings, and baking it -- is in most supermarkets and natural-foods stores. We used a Thai-spiced tofu, but other flavors would work as well.