Best ever Christmas leftovers sandwich
- Cassie Best
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Serves 1
Easy
Prep: 15 mins
Cook: 10 mins
A star rating of 5 out of 5.1 ratingRate
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Make the most of Christmas Day leftovers in this celebratory sandwich with pickled cabbage to cut through the richness. It's the ideal lunch for Boxing Day
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Ingredients
Nutrition
Units:
MetricUS
-
2 cold leftover roast potatoes
-
2 tsp sunflower or olive oil
-
50g leftover stuffing
-
2 leftover pigs in blankets
halved lengthways, plus an extra one for the top if you like
-
2-4 thick slices leftover roast turkey
(about 100g)
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1 tbsp wholegrain mustard
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2 tbsp mayonnaise
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2 slices of bread
(we used seeded – see our tip to make a bigger sandwich)
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2 tbsp cranberry sauce
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2 tbsp pickled red cabbage
(see recipe below), or use leftover braised cabbage
-
handful of baby spinach
or other salad leaves
-
hot gravy
for dipping (optional)
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Nutrition: Per serving
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kcal1237
-
fat66g
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saturates11g
-
carbs94g
-
sugars20g
-
fibre9g
high
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protein61g
-
salt6.5g
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Method
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step 1
Put the potatoes on a chopping board and gently squash them with a potato masher – try not to break them up too much, just squash them enough to flatten. Heat the oil in a frying pan over a medium heat and fry the potatoes for 5 mins on each side, or until hot and crispy. Keep warm while you reheat the stuffing, pigs in blankets and turkey in the microwave or pan.
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step 2
Mix the mustard and mayo together in a bowl, and spread over one slice of the bread (you don’t need to butter it unless you are using sourdough or granary bread). Spread the cranberry sauce over the other slice. Top the mayo with the pickled red cabbage, crispy roasties, stuffing, turkey, pigs in blankets and a handful of spinach. Finally, press the cranberry-sauce-topped slice of bread on top of the sandwich. You can secure it with a skewer and top with a pig in blanket if you have another one left over. Serve with a bowl of gravy for dipping, if you like.
Recipe tips
Quick pickled red cabbage
Finely slice ½ red cabbage (about 200g), discarding the core. Put the cabbage in a non-reactive bowl with 2 pared strips of orange zest, 1 bay leaf and 1 tsp lightly crushed coriander seeds. Mix 1 tbsp sea salt flakes, 2 tsp sugar and 2 tbsp white wine vinegar together in a bowl. Pour the mixture over the cabbage and use your hands to scrunch everything together for 1-2 mins until the cabbage starts to soften. Chill for 30 mins before using. Will keep chilled for a week – it will get softer the longer you leave it.
Feeling hungry?
Make it a double- or triple-decker sandwich like we have in the photo– just use extra bread and fillings and pile it high. Treat yourself, it’s Christmas!
Recipe from Good Food magazine, December 2023
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