Ultimate turkey sandwich

Try our version of a classic turkey club sandwich on Boxing Day.

SERVES 1 PREP 10 mins COOK 15 mins EASY

50g leftover stu ing

2 leftover pigs in blankets,

halved lengthways

2 thick slices leftover roast

turkey (about 100g)

50ml leftover gravy

3 thick slices bloomer bread

1 tsp sunlower oil

25g mayonnaise

15g salted butter, softened

1 tbsp Dijon mustard

2 tbsp cranberry sauce

2 tbsp leftover boiled or braised red cabbage, drained if needed (or use pickled red cabbage)

1 Heat the oven to 200C/180C fan/ gas 6. Put the stu ng, pigs in blankets and turkey in a lidded ovenproof dish, cover and reheat in the oven for 10 mins. Stir the gravy to loosen, then pour into a shallow bowl. Soak one slice of bread in the gravy, flipping over once, until most of the gravy has been absorbed. If the gravy is very thick, you can spread it over both sides instead. Heat the sunflower oil in a non-stick frying pan over a medium heat and fry the soaked bread slice on both sides until brown and crisp. Transfer to a plate and set aside.

2 Spread the mayonnaise over one side of each of the two remaining bread slices, and butter the other sides. Spread the mustard over the butter on one of the slices, then spread the cranberry sauce over the butter on the second slice. Season both slices lightly. Lay the mustardtopped slice in the pan, mayonnaiseside down, then spoon over the stu ng and a slice of turkey. Top with the gravy-soaked bread slice, the pigs in blankets, the second turkey slice and the cabbage. Finally, sandwich with the second bread slice, cranberry-side down. Fry until the underside is golden, then carefully flip over and repeat. Cut in half and serve.

PER SERVING 1256 kcals • fat 67g • saturates 20g

• carbs 97g • sugars 26g • ibre 5g • protein 60g

• salt 5.8g

Discover other ingenious ways to use up what’s left of your Christmas turkey. Search The Food Programme: Loving the Leftovers and listen at: bbc.co.uk/sounds