Barbecue Turkey Sandwiches with Celery Salad

Ingredients

• 0.8 cup barbecue sauce store-bought
• 0.3 cup cheese blue crumbled ( 2 ounces)
• 1 bunch celery thinly sliced
• 0.3 cup flat-leaf parsley fresh roughly chopped
• 6 servings kosher salt and pepper black
• 2 tablespoons olive oil extra-virgin
• 6  sandwich rolls split toasted
• 4  scallions thinly sliced
• 3 cups turkey shredded cooked
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• whisk

Directions

1. In a large bowl, whisk the oil, vinegar, 1/4 cup of the cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper until smooth.
2. Add the celery, scallions, and parsley and toss to combine.
3. Sprinkle with the remaining 2 tablespoons of the cheese. In a large skillet, combine the turkey and barbecue sauce and cook over medium heat until heated through, 3 to 4 minutes. Sandwich the turkey mixture in the rolls and serve with the celery salad. Tip: Cooked turkey stays moist longer when its stored unsliced. On Thanksgiving Day, try to slice only what you think your guests will eat. Leave the rest of the meat in large pieces before refrigerating.