Although I love roasting a big turkey and preparing the trimmings on Thanksgiving, I confess that I am even more enthusiastic about the dishes that can be made with the leftover bird on the following days. Of all the possibilities for surplus turkey, sandwiches are my family's favorite. Whether presented warm and open-faced, napped with gravy, or offered cold and enclosed between whole wheat, rye or pumpernickel, sandwiches made with homemade roasted turkey are irresistible.

A new recipe for turkey clubs will be on the menu at our house this year. These Day-After- Thanksgiving Turkey Clubs, which take only minutes to assemble when made with slices of leftover roast turkey and purchased roasted peppers, would be ideal for lunch with potato chips and pickles, but are filling enough for supper when accompanied by a cup of soup.

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Day-After-Thanksgiving Turkey Clubs

Makes 4 sandwiches

GOAT CHEESE SPREAD:

10 to 11 ounces soft creamy goat cheese

2 teaspoons minced garlic

3 tablespoons chopped, pitted nicoise or kalamata olives

2 1/2 tablespoons chopped fresh basil or 2 1/2 teaspoons dried (see Note)

2 1/2 teaspoons chopped fresh thyme or scant 1 teaspoon dried

1 teaspoon freshly ground black pepper

1 tablespoon drained chopped capers

TO ASSEMBLE:

eight 1/2 -inch-thick slices crusty country French bread, lightly toasted

8 to 10 ounces thinly sliced roast turkey

one 7-ounce jar roasted red peppers, drained, rinsed and patted dry

1 1/3 to 1 1/2 cups loosely packed mesclun greens or mixed baby greens, cleaned and dried

1 teaspoon lemon juice

2 teaspoons olive oil

salt, freshly ground black pepper

To prepare goat cheese spread, in nonreactive bowl, combine cheese, garlic, olives, basil, thyme, pepper and capers and mix well. (Spread can be made 1 day ahead, covered and refrigerated.)

To assemble, spread all the bread slices evenly on one side with some of the goat cheese mixture. (Depending on size of slices, you may not need to use all of the spread. Save extra for another use. It is good on crackers or stuffed into cherry tomatoes.)

Arrange turkey on 4 slices. Use just enough red peppers to make an even layer on top of turkey. (You may not need to use all of the peppers. Save extras for another use.)

Toss greens with lemon juice and olive oil, and season generously with salt and pepper. Divide greens and mound on top of peppers. Cover sandwiches with remaining bread slices (with cheese sides down). Cut each sandwich in half and skewer halves with toothpicks. Serve immediately.

Note: Fresh basil and thyme are available year-round in many markets today. If you can't find fresh, then substitute the smaller amount of dried herbs.