In a large skillet, melt butter over medium heat. Add onion and celery; cook about 10 minutes or until tender, stirring occasionally. Add wild rice. Cook and stir for 3 minutes more. Carefully add broth and water. Bring to boiling; reduce heat. Simmer, covered, about 40 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Let stand at room temperature about 30 minutes or until cooled.

In a large bowl, combine eggs, cheese, dried tomatoes, rosemary, garlic salt, and black pepper. Stir in cooled wild rice mixture. Add turkey; mix well. (Mixture will be soft.) Lightly pat mixture into a 9x5x3-inch loaf pan (pan will be nearly full). Place pan in a shallow baking pan.

Bake in a 350 degree F oven about 80 minutes or until no longer pink and the internal temperature registers 165 degree F. Remove from oven. Let cool on a wire rack for 30 minutes. Remove turkey loaf from pan. Place on a plate or tray. Chill, uncovered, for 1 hour, then loosely cover and chill for 6 hours. For longer storage, wrap tightly and chill for up to 3 days.

To serve, spread the bread slices with mayonnaise. Cut turkey loaf into 8 to 10 slices. Arrange turkey loaf slices on the bread slices. Add pepper strips, if you like. Cover with the remaining bread slices. Cut the sandwiches in half to serve. Makes 8 to 10 sandwiches.

Prepare turkey loaf as directed through step 3. To tote: Before leaving home, place lettuce leaves in plastic container. Cut turkey loaf into eight to ten slices. Transfer turkey slices to a container; cover and place inside a well-insulated cooler with a plenty of ice or ice packs (keep at a temperature of 40 degrees F or below). Serve as directed above.