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DIRECTIONS

Place 1/4 cup of the turkey stock in a medium-sized nonstick skillet with lid, and bring to a boil over high heat. Reduce the heat to medium-high, and add the onion and garlic. Stirring occasionally, cook for 5 minutes, or until the vegetables are tender.
In a small bowl, combine the remaining 1/2 cup of stock and the catsup, chili sauce, vinegar, and liquid smoke, mixing until well blended. Stir the catsup mixture into the skillet mixture. Reduce the heat to medium, and cook for 5 minutes.
Place the water in a small bowl, and stir in the brown sugar until dissolved. Stir the sugar mixture into the skillet mixture. Increase the heat to medium-high, and bring to a boil. Continue to cook on high for 2 minutes, stirring constantly. Reduce the heat to medium, and cook at a slow simmer for 5 additional minutes, stirring occasionally.
Add the shredded turkey to the barbecue mixture, blending well. Cover and cook for 10 minutes, or until the turkey is heated through.
Spray the cut sides of the rolls lightly with the butter spray, and toast lightly in a toaster oven or under a preheated broiler.
Arrange the bottoms of the 4 rolls cut side up on a flat surface. Spoon about a quarter of the turkey mixture over each roll, and garnish with some of the onions and lettuce. Place the top of the roll over the lettuce, and cut the sandwich in half crosswise. Transfer each half to an individual serving plate, and serve hot.