Lay the turkey slices flat. With a piping bag, pipe a strip of the prepared filling (the ricotta and dried fruit and nuts mixed together) onto each piece of turkey.
Roll the turkey slice and quickly grill each piece.
Purée the apricot in an immersion blender, adding the olive oil at the very end (so it doesn’t become too dense), adding salt and pepper to taste.
Warm the bread on a hot griddle, cut it in half and dress it with the apricot ketchup. Add the grilled, stuffed turkey “hot dog” and serve.