Jamie Oliver’s ‘ultimate’ turkey leftover sandwich is the ‘best’ you’ll ever eat

There are many different ways to use up leftover turkey, but sandwiches are arguably the most popular on Boxing Day.

According to , this is the “best sandwich of the year”, and the Italian muffuletta inspires it.

The notes added: “This is a sensational sharer sandwich that celebrates all those lovely Christmas leftovers.

“I’m sharing the principles of this so you can build your own based on what you’ve got left in the fridge.”

takes around 55 minutes plus proving time for the bread, but it isn’t too tricky to whip up on Boxing Day.

Ingredients:

For the bread:

1kg of strong white bread flour

Two teaspoons of fine sea salt

650ml of tepid water

7g dried yeast

One teaspoon of honey or caster sugar

Olive oil

Extra virgin olive oil

For the pickle:

White wine vinegar

One teaspoon of wholegrain mustard

Two carrots

Half a cucumber

Quarter of a cauliflower

Eight radishes

Half a fresh red chilli

100g of green pitted olives

465g roasted peppers

For the filling:

400g of leftover turkey

Six tablespoons of leftover gravy

Six tablespoons of mayonnaise

250g of leftover ham

60g of rocket

200g Cheddar or Red Leicester cheese

Method:

Place the flour onto a surface and sprinkle in the sea salt. Pour in the water, scatter over the yeast and add the honey.

Use a fork to incorporate the liquid into the dry, mixing to form a rough dough, then kneading for 10 minutes.

Place the dough back in its bowl, cover it with a damp tea towel and leave it in a warm place for one hour. Drizzle two tablespoons of olive oil into a roasting tray and rub it around.

Knock the dough back before stretching and shaping it into the tray. Push dimples over the surface, drizzling with extra virgin olive oil and then covering it again with a damp tea towel for 30 minutes.

Preheat the oven to 200C and bake the bread near the bottom of the oven for 25 to 40 minutes. As soon as the bread comes out, give it one tablespoon of olive oil and then cool for 15 minutes.

Meanwhile, shred the turkey meat and fry it in a hot pan for a couple of minutes, then spoon three tablespoons of the leftover gravy.

To make the pickle, whisk together one tablespoon of extra virgin olive oil, six tablespoons of white wine vinegar and the mustard.

Finely chop the raw veg, thinly slice the chilli, olives and roasted peppers. Add everything to the bowl and mix well.

Mix the remaining gravy with the mayonnaise before cutting the bread horizontally and spreading over the gravy mayo.

Layer up the ham, turkey, stuffing, rocket and slices of cheese, as well as the pickle.

Put the top on the sandwich, press down gently and cut it into slices before serving.