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    Heston’s ultimate ‘roast turkey leftovers’ sandwich

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    Heston’s ultimate ‘roast turkey leftovers’ sandwich

    • Preparation time: 10 minutes
    • Cooking time: 2 minutes to 3 minutes

    Makes: 1 large, multi-layered sandwich


    For the turkey layers
    1 tsp Cooks’ Ingredients Curry Powder
    2 tbsp mayonnaise
    50g leftover cooked turkey leg, roughly chopped
    ½ unwaxed lime, zest and juice
    3-4 thick slices leftover cooked turkey breast

    For the vegetable layers
    1 leftover roasted carrot
    1 leftover roasted parsnip
    1 tsp clear honey
    15g unsalted butter
    1-2 leftover roast potatoes, roughly chopped
    2-3 leftover cooked Brussels sprouts, roughly chopped
    1 tsp lime pickle

    To finish the sandwich
    3 slices thick sliced soft white bread
    Unsalted butter, softened, for spreading
    Wholegrain mustard, for spreading
    4 leaves Little Gem lettuce  


    1 For the turkey layers, start by toasting the curry powder in a dry pan over a moderate heat, cooking for 2 minutes, or until fragrant. Stir frequently to prevent it from burning. Add the toasted curry powder to the mayonnaise in a small bowl, then stir in the chopped leg meat along with the lime zest and juice. Set aside.

    2 To make the vegetable layers, roughly mash or chop the carrot and parsnip together using a fork. Add the honey and season. Set aside. Melt the butter in a frying pan over a moderately high heat. Once foaming and turning golden and nutty, add the chopped roast potatoes. Crush them into the butter with a fork and fry until all the small pieces are crispy and golden. Remove the potatoes and set aside on a plate lined with kitchen paper.Combine the Brussels sprouts with the lime pickle. Keep all elements separate as you build the sandwiches.

    3 Build the sandwich by layering up. Butter 2 slices of bread, then spread both with some wholegrain mustard and cover with the lettuce. Cover the lettuce on one side with the sprouts in lime pickle, and on the other with the mashed carrot and parsnip. Sprinkle both sides with the crispy potatoes, then top both with curried turkey mayonnaise. Toast and butter the final slice of bread and sit it on top of one of the stacks. Cover with a layer of turkey breast. Flip the other stack on top, to make a triple-decker sandwich. Press the sandwich down firmly before cutting it into quarters, and serve immediately.  

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    Cook’s tip
    Use this recipe as a delicious starting point, then adapt it with whatever leftover ingredients and condiments are in your fridge this Christmas.


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