Best ever Christmas leftovers sandwich
Prep
15 mins
Cook
10 mins
Servings
1
Difficulty
Medium
Every year after Christmas dinner, I find myself staring at containers of leftovers wondering what to do with them all. This sandwich is my absolute favorite solution because it transforms yesterday's feast into something even better than the original meal. The best part is how quick it comes together, taking just 25 minutes from start to finish, which means you can have lunch ready before you know it. I love that the spinach adds fresh greens and nutrients to balance out the rich turkey and stuffing, while the cranberry sauce and pickled cabbage bring brightness and tang. It's honestly too good to save just for Boxing Day, and I find myself hoping for leftovers all year long.
Ella x
Ingredients
- 12 cold leftover roast potatoes
- 2 tspsunflower or olive oil
- 50 gleftover stuffing
- 12 leftover pigs in blankets halved lengthways(plus an extra one for the top if you like)
- 12-4 thick slices leftover roast turkey(about 100g)
- 1 tbspwholegrain mustard
- 2 tbspmayonnaise
- 2 slicesof bread(we used seeded – see our tip to make a bigger sandwich)
- 2 tbspcranberry sauce
- 2 tbsppickled red cabbage(see recipe below), or use leftover braised cabbage)
- 1 handfulof baby spinach or other salad leaves
- 1hot gravy for dipping(optional)
Detail level
Instructions
- 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.
- 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.
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