Ignacio Mattos' Turkey Sandwich

Ingredients

• 1 tablespoon plus 2 glugs olive oil
• 3 spoonfuls unsalted butter
• Large handful shredded turkey meat
• Salt
• Red chili pepper flakes
• About ¼ cup leftover gravy or stock
• 1 bialy
• 1 clove garlic
• About ¼ cup lardo squares, cut into thin squares (or pancetta)
• 2 handfuls spigarello (or kale)
• About 3 tablespoons crème fraiche
• About 2 inches fresh horseradish

Directions

1. Place a medium skillet over medium-high heat. When hot, add a tablespoon of olive oil and two spoonfuls of butter. Place enough shredded turkey meat to sit in the pan in a single layer without touching the other pieces. (You want them to sear up nicely; leaving space between them is key.) Season with salt and a large pinch of red chili pepper flakes. Once seared on one side, toss and transfer to a bowl. Spoon about 3 to 4 spoonfuls of gravy or stock over the chicken and top with a glug of olive oil. Season with more salt to taste.
2. Halve a bialy horizontally. Add another spoonful of butter to the skillet, set over medium heat and toast the cut side of the bialy halves to golden brown. Cut a garlic clove in half and rub the garlic's cut side over the warm toasts.
3. Wipe the skillet clean. Set over medium-high heat, add a glug of olive oil and about ¼ cup of thinly sliced lardo squares (½ inch by 2 inches by 2 inches). Once the lardo starts to melt (you may need to lower the heat here) sprinkle with salt and add about 2 handfuls of spigarello, tossing and sautéing, until coated in fats and slightly wilted, about 1 minute. Season with salt and transfer to a bowl.
4. Assemble your Mattos sandwich: Place an oversized spoonful of crème fraiche on the bottom baily half. Top with the turkey meat and its juices, then lay the spigarello leaves and lardo over the turkey. Finish with large shards of thinly grated horseradish (a small handful). Season with salt, top with the second bialy half and eat.