Leftover turkey salad sandwich

Rough chop the leftover turkey, white and dark meat together, into a bowl.

Add the mayo, the stone ground mustard and the chopped bread and butter pickles.

Dice the shallots small, rinse them under cold water in a strainer, and add them.

Add 40 grams of lemon juice, the chopped parsley and the tarragon.

Season with the salt and black pepper.

Mix by hand, then switch from squeezing and folding to an aggressive whipping motion to shred the meat and work up its proteins so it binds; a stand mixer on medium does the same.

Stop when it is slightly sticky and holding together, and taste for salt and acid.

Brush both sides of the brioche bun with melted butter and toast in a non-stick pan over medium heat 30 to 45 seconds a side until lightly crisp and medium golden brown.

Spread mayo on the bottom bun, lay on a few leaves of green leaf lettuce, pile on six to eight ounces of the turkey salad, add a strong pinch of black pepper and close with the mayo-spread top bun.