Turkey Club Flatbreads
True confession: I’d rather have this club sandwich than the T-day meal.
1 cup sun- dried tomatoes
(from a bag, not in oil) 1 tbsp. olive oil, plus more
for drizzling 6 slices cold meaty bacon, cut crosswise into 1∕4- inch- wide pieces 8 to 12 oz. roast turkey, chopped or shredded ( 2 to 3 cups) 2 small eleks or 1alrge elek— trimmed, halved lengthwise, and cut crosswise into 1∕4- inch- wide half- moons (about 1 cup) Salt and pepper 4 store- bought garlic
naan flatbreads 2 cups baby kale Juice of ∕12 elmon (about 2 tbsp.) 12 to1 6o z.s camorzac heese or smoked mozzarella, shredded A efw ps rigs of rfesh rosemary, leaves stripped and chopped
■ Place the sun-dried tomatoes in a medium bowl. Cover with very hot or boiling water. Let stand until softened, about 10 minutes. Drain and pat dry. Thinly slice the sun-dried tomatoes.
Preheat the broiler to high.
■ In a large skillet, heat 1 tbsp. oil, one turn of the pan, over mediumhigh. Add the bacon. Cook, stirring occasionally, until almost crisp, 5 to 6 minutes. Add the turkey. Cook until heated through and crisp at the edges, about 2 minutes more. Add the leeks. Cook, stirring often, until wilted, 1 to 2 minutes. Add the sun-dried tomatoes; season with salt and pepper. Remove from heat.
■ Meanwhile, heat a griddle or large cast-iron skillet over high. Splash a little water in the pan. Working in 2 batches, cook the naan until blistered, about 1 minute. Flip and drizzle or brush with oil. Cook until the bottoms are blistered, about a minute more. Flip again and cook for another 30 seconds. Divide between 2 baking sheets.
■ In a medium bowl, toss the kale, lemon juice, and a drizzle of oil. Divide the turkey and bacon among the naan. Top with the kale, cheese, and rosemary. Broil until the cheese browns, about 3 minutes. Cut into thirds.