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Crisp up the soppressata and do some prep: In a large nonstick skillet, arrange as many slices of soppressata as will fit in an even layer. Set over medium heat and cook, flipping once, until sizzling and crisp, 30 seconds-1 minute per side. Transfer to a plate and repeat with the remaining soppressata.
Slice your leftover turkey into nice ½” thick slices. Taste the turkey–is it seasoned well? If not, hit it with some salt and pepper.
Preheat the broiler. Arrange 3 slices of white bread or milk bread on a baking sheet and toast, flipping once halfway through until well toasted on both sides.
BUILD: Slather one side of each slice of bread very generously with Ayoh Hot Giardinayo. On two slices of bread, build the sando in this order: turkey, soppressata, pickles, arugula, pickle juice. Place one loaded piece of bread on the other, and top with the final slice.
Place 4 toothpicks into the sando to help keep it together, slice into 4 wedges, and serve!!