We hope your Thanksgiving was a yummy and memorable one. But now that the holiday is over, here's a fabulous way to savor leftover turkey, straight from the mastermind chef Tom Colicchio and his new cookbook, 'Wichcraft.

Makes 4 sandwiches

Ingredients:

6 fresh sage leaves

1 (3- to 4-pound) boneless turkey breast

2 tablespoons unsalted butter, softened

Kosher salt and freshly ground black pepper

12 slices bacon

4 ciabatta rolls

1/2 cup balsamic onion marmalade (recipe below)

1 ripe avocado, halved, pitted, peeled, and sliced

4 tablespoons mayonnaise

Preparation:

1. Preheat the oven to 350 degrees F.

2. Slide the sage leaves under the skin of the turkey breast and place the turkey on a sheet pan. Rub the skin with the butter and season generously with salt and pepper. Roast the turkey for 1 to 1 1/2 hours, until it reaches an internal temperature of 165 degrees F. Baste the meat with the juices throughout. (Keep in mind that the meat will continue to cook even after it's been removed from the oven, so be careful not to cook it too long.) Allow the meat to rest before slicing, or cool completely.

3. In a heavy skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain.

4. Slice the ciabatta rolls in half. Place the turkey slices on the bottom halves and top with the marmalade. Place the bottom and top halves of the rolls in the 350 degrees F oven and remove once the marmalade is heated through and the bread is toasted. Top the marmalade with the bacon, followed by the avocado. Evenly spread the mayonnaise on the top halves of the rolls. Close the sandwiches, cut into halves, and serve.

Ingredients for the Balsamic Onion Marmalade:

Makes 2 to 3 cups

1 tablespoon vegetable oil

4 medium onions, thinly sliced (about 8 cups)

Kosher salt and freshly ground black pepper

1/3 cup sugar

2/3 cup balsamic vinegar

Preparation:

1. Heat the oil in a large skillet over medium heat until it slides easily across the pan. Add the onions, salt, and pepper and cook, stirring occasionally, for about 20 minutes, until the onions are soft.

2. Add the sugar and reduce the heat to medium-low. Cook, stirring frequently, for about 10 minutes, until the onions appear dry. Add the vinegar and reduce the heat to low.

3. Continue cooking, stirring occasionally, for about 1 hour, until the onions are soft and dry. Store the marmalade in the refrigerator. It will keep for several weeks.

For more delicious recipes like this one, head on over to our Recipe File.