Make the most of Christmas Day leftovers in this celebratory sandwich with pickled cabbage to cut through the richness. It’s the ideal lunch for Boxing Day
Prep:15 mins
Serves 1
2 cold leftover roast potatoes2 tsp sunflower or olive oil50g leftover stuffing2 leftover pigs in blankets, halved lengthways, plus an extra one for the top if you like2-4 thick slices leftover roast turkey (about 100g)1 tbsp wholegrain mustard2 tbsp mayonnaise2 slices of bread (we used seeded – see our tip to make a bigger sandwich)2 tbsp cranberry sauce2 tbsp pickled red cabbage (see recipe below), or use leftover braised cabbagehandful of baby spinach or other salad leaveshot gravy, for dipping (optional)
STEP 1Put 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.STEP 2Mix 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.
