This recipe is a great way to use up any leftovers (Image: Maldon Salt)
Christmas is a time for over-indulgence and this recipe certainly lives up to it. The food dish comes from Maldon Salt and makes one sandwich.
It only takes five minutes to prepare and a cooking time of 10 minutes, perfect for those who are constantly on the go over the festive period.
The is a great way to use up any leftovers and doesn’t require many ingredients.
Cooks can pretty much add any toppings they like to the sandwich and save wasting any food over Christmas.
Even better it doesn’t require many steps to follow and is pretty simple to do.
:
Get the kids involved with making this dish (Image: Getty)
How to make loaded leftover Christmas toastie:
Ingredients:
- Two slices of sourdough bread
- Two tbsp mayonnaise
- One tsp Dijon mustard
- 70g leftover turkey
- Pinch of sea salt
- Black pepper
- Leftover stuffing/pigs in blankets
- 50g sliced brie
- One tbsp cranberry sauce
- Knob of butter
- Warm gravy for dipping, optional
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Method:
Firstly, start by assembling the toasted sandwich. Take each slice of sourdough bread and spread the outside of each with mayonnaise.
Then fill by spreading a tsp of Dijon mustard, followed by the leftover turkey meat, this is a good point to season the toastie with a pinch of sea salt and some black pepper.
Top this with the sliced-up leftover stuffing and pigs in blankets. Then top with slices of brie.
Finally, finish with a generous amount of cranberry sauce then sandwich the top slice of bread on top.
Place a heavy-bottomed pan on a medium heat and add the knob of butter. When melted add your sandwich, then use a heavy weight to press it down.
Allow this to cook on one side for approximately three to five minutes before lifting and carefully flipping the sandwich. The other side should be golden and crisp on the bottom. Add the weight back on and cook the other side at the same time.
As soon as the toastie is done, remove it from the pan and cut it in half. The cheese should be oozy, and you can serve it with a cornichon and cocktail stick on the top. It is delicious and served with warm leftover gravy for dunking.