To prepare, shred or cube leftover roasted poultry, mix with a bit of mayo (we use a vegan version), and a small amount of Dijon mustard (1/2 a teaspoon, or so, for one sandwich), and stir until well combined.
Toss in crunchy celery chunks and a handful of dried cranberries, and pile on to whole grain or whole wheat sourdough toast, with a layer of thinly sliced apples for some extra acidy, juiciness and crunch.
If you like apples, you probably have your own favorite varieties, but if you're looking for suggestions, try a Piñata red, a Honey Crisp, or a green Granny Smith. Asian pear slices also work really well and add a nice twist.
You may never look at a bird, or your lunch bag, the same way again.