Let’s talk turkey—leftover turkey. These terrific twists on turkey sandwiches will make the rest of your holiday bird fly off the plate!

SEQUEL SANDWICHES

• Pile thinly sliced leftover turkey and thinly sliced Granny Smith apples on whole-grain English muffins. Top with grated sharp Cheddar cheese and broil until hot and bubbly. Serve open-faced.

• Make retro, diner-style hot turkey sandwiches by stacking sliced leftover turkey on white bread. Ladle with leftover turkey gravy and serve open-faced with leftover mashed potatoes.

• Concoct a skinny Cuban sandwich by combining sliced leftover turkey, lean ham, Swiss cheese, mustard and pickles on sliced French bread. Brush outsides of sandwich lightly with olive oil and toast on a hot griddle.

• Craft quesadillas by sprinkling chopped leftover turkey, cubed avocado, tomato salsa and Monterrey Jack cheese on whole-grain tortillas. Warm them in a skillet or on a grill until the cheese melts.

• Use leftover turkey leg and thigh meat to make barbequed pulled turkey sandwiches. Simply shred the meat with two forks, combine it with your favorite barbeque sauce, heat and pile onto hamburger buns.

• Stack lightly buttered slices of whole-grain bread with sliced leftover turkey, thinly sliced pears and Swiss cheese. Toast sandwiches on a grill or in a skillet.

• Roll up some Thai turkey wraps. Just moisten chopped leftover turkey with peanut sauce and wrap in a spinach-flavor wrap with shredded carrots, chopped cucumber, chopped green onions and chopped cilantro.

• Layer leftover sliced turkey with leftover cranberry sauce, alfalfa sprouts and a sprinkling of salted sunflower nuts on slices of whole-grain bread.

• On a toasted French roll, arrange sliced leftover turkey, crisp-cooked bacon, sliced avocado, sliced tomato and crumbled blue cheese. Top the pile with a freshly poached or fried egg. Serve open-faced.

• Make a classic triple-decker BLTT club sandwich with leftover sliced turkey, crisp-cooked bacon, sliced tomato, crisp lettuce and a dab of mayo on toasted whole-wheat bread.

• Turn the traditional Reuben sandwich into a Rachel by combining sliced leftover turkey, deli coleslaw and Swiss cheese on slices of rye bread spread lightly with mustard. Enjoy cold or grill until toasty.

• If you have a panini press*, layer thin slices of leftover turkey, sliced tomatoes, spinach leaves and Brie cheese on a French roll or ciabatta bun. Cook sandwich on panini press until golden brown and gooey.

*TIP: To make delicious press-grilled sandwiches without a panini pan, simply grill the sandwich in a skillet while weighting the sandwich with a heavy pan lid, a foil-wrapped can of beans or a metal teakettle.