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In a skillet, sautee red onion, red cabbage, minced garlic and minced habanero. Salt and pepper to taste. when everything is starting to crisp and carmelize, drop some dill havarti onto all of that. Then, nearby in the skillet, semi-crisp your turkey pastrami.
Two slices of sprouted grain bread, dragged through the spicy leftover oil on the bottom of the hot skillet is all you need, the bread is firm enough without being toasted.
Kosher dill, sliced for garnish, and a side of twice-baked sweet potato.
