James Martin’s warm Christmas sandwich is the ‘ultimate’ leftovers recipe (Image: Getty)
Wondering what to do with all the leftovers from your meal? Or perhaps you’re feeling peckish as the night draws in.
This is a far cry from traditional culinary delights that use up festive leftovers. ‘s toasted sandwich is comforting and versatile, with endless variations.
It’s the perfect alternative to and, according to the British chef, the “ultimate Christmas sandwich”.
The , which calls for veggies, cold meats, and sandwiched between two slices of crusty bread, is “a bit epic”.
But the host does more than sandwich everything together. He pours over a creamy sauce and bakes the finished sarnie in the oven to meld the flavours, forming a gooey, delicious filling.
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The sarnie is baked and covered in creamy sauce for the most delectable flavour (Image: Getty)
James Martin’s Christmas sandwich recipe
Ingredients
One round loaf of crusty bread
300g sliced ham
One reblochon, sliced
300g cooked chicken
One jar of cranberry sauce
200g stuffing
12 pigs in blankets
200g cooked brussels sprouts
100g wilted spinach
Three onions, sliced and caramelised
For the sauce
50g butter
4 tbsp plain flour
550ml full-fat milk
Salt and pepper
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A hot oven is essential for crispy results, so start by preheating the oven to 200C.
Make a start on the white sauce by first melting the butter in a saucepan. Quickly whisk in the flour to remove lumps and cook for two minutes.
Gradually and the milk, whisking continually until the mixture is bubbling. Now take the bread and cut a 20cm wide x 3cm circle lid from the top, pop to the side, then hollow out the middle of the loaf.
Layer portions of the ham, cheese, chicken, cranberry sauce, white sauce, stuffing, pigs in blankets, and vegetables one after another until they’re gone to ensure you get a bit of everything in each bite.
Season with salt and pepper between layers, and repeat until the bread is filled. Press down, pop the bread lid on, then bake in the oven for 30 to 40 minutes until golden and bubbling.