Barbecue turkey sandwiches and butternut squash “fries”

These are great because they’re inherently flexible.  Got chicken, not turkey?  Great.  Got pork?  Still fine.  Want to add bacon, or take away the apple, or substitute coleslaw?  Not a problem.  And in times of real craziness, you can absolutely use deli meat — I just caution that it’s better to find one that has no nitrates or preservatives.  (Some delis, like the one at Whole Foods, roast their own in-house meats and slice them for you.)

Barbecue Turkey Sandwiches

1 lb. thinly sliced cooked turkey, coarsely chopped
8 slices deli-sliced cheddar, muenster, or pepper jack cheese
1 apple, cored and thinly sliced
1 cup barbecue sauce of your choice (I make my own)
4 whole-wheat hamburger buns or sandwich rolls

Heat the barbecue sauce in a medium saucepan.  When warm, add the chopped turkey and toss to coat.  Allow the turkey to heat up in the barbecue sauce for 5-7 minutes, until warmed through.
Toast the buns lightly.  To assemble the sandwiches, pile 1/4 of the turkey mixture on the bottom of each bun.  Top with 1/4 of the apple slices and 2 slices of the cheese (we like these nice and gooey).  Pop the sandwiches under a broiler for 2-3 minutes, just until the cheese is melted.