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Avoid leftover overload after Thanksgiving and feed your crowd this epic turkey sub featuring our fiery-good Hot Capicola—delicious, satisfying fuel before you shop for those post-holiday bargains! 😋 RECIPE: Leftover Turkey Sub with Hot Capicola Total time: 20 minutes Serves: 4 Ingredients: ½ lb. Margherita Hot Capicola, sliced thin ½ lb. Roasted Turkey Breast, sliced thin ¼ lb. Provolone Cheese, sliced thin 4 Hoagie Rolls 1 cup Red Onion, sliced ½ cup Red Wine Vinegar ½ cup Water ¼ cup Sugar 2 fresh Garlic Cloves 1 Cinnamon Stick 1 cup Mayonnaise 1 tbsp. fresh Sage, minced ½ tsp. Crushed Red Pepper ½ cup Cranberry Sauce 1 tbsp. Shallot, minced 1 tbsp. fresh Tarragon, minced 4 tbsp. White Wine Vinegar ¼ cup Extra Virgin Olive Oil 2 cups Arugula Directions: 1. Preheat the oven to 425ºF. 2. Place the onions, red wine vinegar, water, sugar, garlic, and cinnamon stick in a pot, Stir to combine and bring to a boil. 3. When the onions come to a boil, remove them from the heat and transfer to a non-reactive container. Allow to cool completely. 4. Combine the mayonnaise, sage, and crushed red pepper, and reserve. 5. Break up the cranberry sauce with a whisk. Add the shallot, tarragon, white wine vinegar, and extra virgin olive oil, and whisk to combine. Reserve. 6. To assemble: Split and toast the hoagie rolls. Dress both sides with the mayonnaise. On the bottom of each roll, layer with ¼ of the turkey, ¼ of the hot capicola, then the provolone. Top with arugula and vinaigrette, then the onions. Place the hoagie roll tops on each, cut in half, and serve immediately.