• Preheat the oven to 375.

For the Greens:

• In a medium bowl, add the arugula, onion, olive oil, red wine vinegar, salt, pepper, and oregano. Toss to combine and set aside.

For the Bread:

• Add the sourdough to a baking sheet. Spread 1 tablespoon of ghee across each slice of bread, coating the front and back of each slice.
• Transfer to the oven and bake on the middle rack for about 10 minutes, flipping the bread halfway through, cooking until golden but slightly soft.

For the Turkey:

• Meanwhile, warm the turkey. In a medium skillet over medium-low, add the turkey, turkey gravy, and pepper. Heat until warmed through, about 3 minutes. Remove from the heat.

To Assemble:

• To each slice of toasted bread, add 1 tablespoon of the pepita pesto, spreading it into a thin layer to coat the entire slice.
• For each sandwich, add ½ of the sliced apple to one of the slices, cover with 2 slices of bacon, and one slice of cheese.
• To the other slice, add ½ of the turkey mixture and cover with the other slice of cheese.
• Repeat to assemble the other sandwich.
• Transfer the sheet back to the oven on the upper rack. Turn the broiler on high and cook until the cheese is melted and bubbly, 1 to 3 minutes. Watch carefully so it doesn’t get burnt! Remove from the oven.
• To each sandwich’s side with the turkey, pile on ½ of the greens mixture. Top with the other slice and press down. Slice in a diagonal. Enjoy!