Leftover Chicken and Stuffing Sandwich

Name: Leftover Chicken and Stuffing Sandwich
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 75 g roast chicken, sliced; 100 g leftover sage & onion stuffing, sliced; 150 g Brussels sprouts, grated; 1 handful spinach or rocket; 2 slice white bloomer bread; 2 tsp butter, softened; 2 tbsp cranberry sauce; 2 tbsp mayonnaise; 1 tsp Dijon mustard; 1 tsp cider vinegar; 2 tbsp chopped chives

Turn holiday leftovers into a satisfying sandwich packed with roast chicken, sage and onion stuffing, cranberry sauce, and a crisp Brussels sprout slaw. It is quick to assemble, full of contrasting textures, and ideal for an easy lunch or casual dinner.

Servings1 Portions

Prep Time10 Mins

Cook Time5 Mins

Difficulty

Easy

Ingredients

roast chicken, sliced
75 g
leftover sage & onion stuffing, sliced
100 g
Brussels sprouts, grated
150 g
spinach or rocket
1 handful
white bloomer bread
2 slice
butter, softened
2 tsp
cranberry sauce
2 tbsp
mayonnaise
2 tbsp
Dijon mustard
1 tsp
cider vinegar
1 tsp
chopped chives
2 tbsp

Step-by-Step Instructions

Make the slaw by mixing the grated Brussels sprouts, mayonnaise, Dijon mustard, cider vinegar, and chopped chives in a bowl. Season with salt and black pepper to taste, then toss until evenly coated. Cover and chill until ready to use, or refrigerate for up to 3 days.

Butter both slices of bread. Spread the cranberry sauce over one slice, then layer with the sliced roast chicken and stuffing; lightly season the chicken with a pinch of salt if needed. Pile the slaw onto the second slice, add the spinach or rocket, and a little extra mayonnaise if you like, then close the sandwich, press gently, and cut in half to serve.

Chef's Tips

Rocket can be used instead of spinach for a peppery bite. If your stuffing is very crumbly, press it together before slicing so the sandwich holds its shape better. Any extra slaw keeps well in the fridge for up to 3 days and is also good as a side salad.