How about a Hot Brown Sandwich? I think it was invented in the 20’s in Louisville at the Brown Hotel.
You need to make a basic white sauce (bechamel) with the addition of a bay leaf or two, a splash of Tabasco (or the regional variety you prefer) and a pinch of nutmeg. Reduce the heat to very low and simmer for about 10 minutes, then remove the bay leaf, add some grated Parmesan cheese and thin with a bit of cream. The sauce should be almost as thick as a holandaise.
Place a slice of buttered, toasted bread (a homemade-type white bread is ideal) on a heat proof plate, top with a generous amount of sliced turkey, cover with some of the white sauce and then sprinkle the top with crumbled bacon and diced, roasted red peppers. Bake in a 425 degree oven until the sauce is bubbly and spotted with brown flecks on the top.
Since this only bakes for about 10 minutes, make sure that the turkey is not cold from the fridge or it will not heat through by the time the top is browned.