Sure, the leftover Thanksgiving turkey sandwich is a classic for a reason, but part of the joy of eating it is refreshing the classics. If you’ve been topping sandwich bread with turkey and mashed potatoes so often that it’s become a chore, it’s time to try a new flavor. Get excited about that leftover fowl again and make a turkey sandwich—just not the cranberry-and-stuffing kind. Instead, clear your fridge and your sinuses with a spicy Thai curry turkey sandwich.

Since poultry is notorious for drying out in the fridge and losing its flavor, I wanted to add some powerful ingredients and a little moisture. I grabbed a can of massaman curry. Thai curry is something I always have in my pantry, and I find that the flavors pair beautifully with any protein. Thai curries use a varying combination of ingredients, such as shallots, ginger, makrut lime leaves, garlic, and chili peppers, depending on the type you choose, but you can be sure that it will be flavorful. Mix cold, shredded turkey with a tablespoon of curry paste and you’ll have a fresh new take on all your holiday leftovers.

Thai curry paste can be mashed or processed at home, but my family has always used canned Maesri brand paste for cooking. You can find Maesri in Asian grocery stores, but large supermarkets like Shoprite and Whole Foods also carry several brands of Thai curry. The advantage of jarred curry paste is that you can use a spoon and put the lid back on. (The cans can be a bit of a pain if you don't use it all.)

A Thai turkey curry sandwich is naturally a bit spicy, but you can control that with this recipe. Thai curry paste is powerful, even in small amounts, but not all curries are equally hot. Spicyness is a personal preference, but when I want a mild spice, I use massaman, yellow or red curry paste. For a medium heat, I use pad prik king paste. To make myself sweat, I use green curry paste. Use any of these to your preference and control the heat further. Use only a teaspoon of paste and mix it with two tablespoons of mayonnaise. The mayonnaise will reduce the spiciness even more because of the fats involved. Taste it. If you find the seasoning too spicy, add more mayonnaise. If the flavor is too weak, add more Thai curry paste. Mix a cup of shredded turkey with the mixture and place it on a few slices of bread.