The ultimate leftover turkey sandwich

Name: The ultimate leftover turkey sandwich
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 1 red cabbage (about 225g), core removed, very finely sliced; 1 carrot (about 100g), peeled and grated; 1 small shallot, thinly sliced; 3 tbsp Essential Olive Oil; 1 tbsp apple cider vinegar; 200 g leftover cooked or raw Brussels sprouts, thinly sliced; 4 rasher/s leftover cooked bacon, cut into bite-sized pieces; 4 tbsp leftover bread sauce; 6 tbsp Essential Mayonnaise; 8 slice/s Jacksons of Yorkshire Soft White Bloomer; 6 tbsp leftover cranberry sauce; 250 g cooked turkey meat (mix of breast and leg), shredded; 100 g leftover stuffng; 50 g Cooks’ Ingredients crispy fried onions

This fully loaded sarnie transforms Christmas Day leftovers into something spectacular. If you have braised red cabbage in the fridge, use this instead of the slaw (and omit the raw cabbage, carrot, shallot, 2 tbsp oil and the vinegar from the recipe).

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Makes4 sandwiches
CourseLunch
Prepare20 mins
Cook5 mins
Total time25 mins

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Ingredients

¼ x 1 red cabbage (about 225g), core removed, very finely sliced
1 carrot (about 100g), peeled and grated
1 small shallot, thinly sliced
3 tbsp Essential Olive Oil
1 tbsp apple cider vinegar
200g leftover cooked or raw Brussels sprouts, thinly sliced
4 rasher/s leftover cooked bacon, cut into bite-sized pieces
4 tbsp leftover bread sauce
6 tbsp Essential Mayonnaise
8 slice/s Jacksons of Yorkshire Soft White Bloomer
6 tbsp leftover cranberry sauce
250g cooked turkey meat (mix of breast and leg), shredded
100g leftover stuffng
50g Cooks’ Ingredients crispy fried onions

Method

If using raw red cabbage, put this in a bowl with the carrot and shallot. Toss through 2 tbsp oil and the vinegar; season with salt and set aside. Heat a frying pan over a medium-high heat and add the remaining 1 tbsp oil. Once hot, add the Brussels sprouts and a pinch of salt and stir-fry for 2-3 minutes (depending on whether they’re cooked or not) until just tender and a little charred; tip onto a plate. Set the pan back on the heat, add the bacon and heat for 1-2 minutes until piping hot and crispy; tip onto a plate lined with kitchen paper.
In a bowl, mix together the bread sauce and mayonnaise, then spread over one side of each piece of bread. Top four slices of bread (mayo-mixside up) with some cranberry sauce, followed by the turkey and stuffing. Layer on the Brussels sprouts and then the slaw (or braised red cabbage). Top with the bacon and crispy fried onions, then finish with another slice of bread, mayo-mix-side down. Tuck in!