The Ultimate Leftover Turkey Club Sandwich

Name: The Ultimate Leftover Turkey Club Sandwich
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 2 slice leftover roast turkey, chopped; 2 pieces leftover pigs in blankets; 50 g leftover cooked stuffing, finely chopped or crumbled; 3 slice white bloomer bread; 50 ml gravy; 25 g mayonnaise; 2 tbsp cranberry sauce; 15 g salted butter, softened; 1 tbsp Dijon mustard; 2 tbsp red cabbage; 1 tsp sunflower oil

Transform your holiday leftovers into a gourmet masterpiece with this decadent triple-decker sandwich. Featuring a unique gravy-soaked 'moist maker' bread layer and a crisp, buttery finish, it's the perfect way to enjoy every bit of your festive feast.

Servings1 Portions

Prep Time10 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

leftover roast turkey, chopped
2 slice
leftover pigs in blankets
2 pieces
leftover cooked stuffing, finely chopped or crumbled
50 g
white bloomer bread
3 slice
gravy
50 ml
mayonnaise
25 g
cranberry sauce
2 tbsp
salted butter, softened
15 g
Dijon mustard
1 tbsp
red cabbage
2 tbsp
sunflower oil
1 tsp

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6). Place the leftover stuffing, pigs in blankets, and roast turkey slices in a lidded ovenproof dish. Cover and reheat in the oven for about 10 minutes until warmed through.

Prepare the 'moist maker' layer: Pour the gravy into a shallow bowl. Soak one slice of the bloomer bread in the gravy, flipping it once, until most of the liquid has been absorbed. If your gravy is particularly thick, simply spread a generous layer over both sides of the bread instead.

Heat the sunflower oil in a non-stick frying pan over medium heat. Fry the gravy-soaked bread slice on both sides until it becomes golden brown and crisp. Transfer to a plate and set aside.

Prepare the remaining two bread slices: Spread mayonnaise over one side of each slice, then butter the other sides. On one slice, spread Dijon mustard over the buttered side. On the second slice, spread cranberry sauce over the buttered side. Season both slices lightly with salt and pepper.

Assemble the sandwich: Place the mustard-topped slice in the frying pan, mayonnaise-side down. Layer it with the reheated stuffing and one slice of turkey. Top with the fried gravy-soaked bread, followed by the pigs in blankets, the second turkey slice, and the red cabbage.