Head to Northern Virginia for the R.R.G.S. (translation: the “really, really good sandwich”). Substantial turkey breast comes stacked in a crusty sub roll with fiery horseradish sauce and festive chutney composed of cranberry, pineapple, orange, and chopped walnuts.

Leftovers never had it so good. Dos Gringos tweaks the day-after-Thanksgiving mainstay by rolling meaty turkey hash into a soft flour tortilla. Buttery avocado, cilantro-spiked eggs, and ranchero sauce with a hint of onion round out the Southwestern-style dish.

Earl’s folds fresh roasted turkey into a half-dozen sandwiches, including the now-seasonal “Aunt Pearl’s Thanksgiving.” (“The Pearl” was on the standard menu years ago.) The eponymous turkey club tastes like Turkey Day and a BLT made sweet love, delivering bites of tender bird, smoky bacon, sassy relish, and creamy mayo.

Celebrity chef Bryan Voltaggio attempts to put his stamp on the holidays with The Pilgrim, a panini layered with shaved turkey, a jam-like cranberry spread, “everything cream cheese” (studded with poppy seeds), and a smattering of stuffing.

A knife and fork are needed for this open-faced monster: Free-range turkey from neighboring Pennsylvania is slow-roasted and draped over sourdough. Airy mashed potatoes, peppery gravy speckled with diced chives, and zippy relish forged from cranberry, orange and ginger help bring it all home.

The Gobbler burger doesn’t mess around. The two-handed feast features a grilled turkey patty crowned with hearty, pudding-like stuffing (chock full of onion and celery), turkey gravy, a nest of overlapping sweet potato fries, and refreshing cranberry sauce.

Leave it to a barbecue joint to work smoked turkey into the mix. Willard’s marries wood-fired fare to holiday dining via Mr. Willard’s Smoked Turkey Breast Sandwich, featuring aromatic bird dressed with spicy mayo, fruity relish and savory breadcrumbs, all surrounded by a cottony roll.