In a small bowl, combine 3 tbsp mayonnaise, 1 tsp chopped parsley, 1 tsp chopped chives, 1 tsp minced thyme, 1 tsp lemon juice, 1 tsp Dijon mustard and 1 very finely minced garlic clove. Stir until uniform. Season with a pinch of salt and black pepper to taste. Taste and adjust lemon, salt or mustard if desired. Set aside at room temperature for up to 30 minutes to let flavors meld.

Sandwich

Prepare bacon

Cook 4 strips of bacon until crisp. You can pan-fry over medium heat (about 8–10 minutes, turning occasionally) or bake on a rimmed sheet at 400°F/200°C for 12–18 minutes until crispy. Transfer bacon to a paper towel-lined plate and blot to remove excess fat. When cool, cut each strip in half if desired.

Toast the bread

Split the 2 pieces of ciabatta or country bread. Lightly butter the cut sides with 1 tsp butter if using. Toast in a skillet over medium heat or under a broiler until golden and slightly crisp, about 1–2 minutes per side. Remove and place cut-sides up.

Assemble sandwich

Spread about half of the herb mayonnaise evenly on the bottom half of the toasted bread and the remaining half on the top half. Layer 4 oz (half of the 8 oz) sliced roasted turkey on the bottom piece, folding if necessary to build an even layer. Top turkey with the cooked bacon (use all pieces or adjust to taste). Scatter 1 cup packed arugula over the bacon, then evenly distribute 2 tbsp pickled jalapeño slices across the greens for a bright, tangy heat. Close the sandwich with the top bread piece, press gently to compact, and slice in half if desired.

Serve

Serve immediately while bacon is still slightly warm and bread is crisp. Optionally serve with extra pickled jalapeños or chips on the side.