Christmas leftover toasties
Take the Boxing Day sandwich to greater heights with this toastie made from leftovers. Indulgent and luxurious, the recipe makes a lip-smacking lunch for two
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Prep:10 mins
Cook:25 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 929
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fat 39g
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saturates 12g
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carbs 108g
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sugars 0g
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fibre 7g
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protein 33g
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salt 4.23g
Ingredients
- 2-4 leftover roast potatoes
- ½ tbsp olive oil
- 4 slices thick bloomer bread
- 25g mayonnaise
- 30g cranberry sauce
- 1 ½ tbsp Dijon mustard
- 50g leftover red cabbage
- 2-4 leftover pigs in blankets , halved
- 60g leftover cheeseboard cheese (such as red leicester, mature cheddar, stilton or brie), grated
- 20g cornichons , finely sliced
Method
Put the roast potatoes on a board and press down using the base of a mug or glass to flatten slightly. Heat the olive oil in a frying pan over a medium-high heat and fry the potatoes for 4-5 mins on each side until crisp and golden. Remove to a plate and set aside.
Spread the outside of each slice of bread with mayonnaise, then spread the inside of two slices with cranberry sauce, and the other two with mustard. Spread the cabbage over one side of each sandwich. Top with the pigs in blankets, cheese and cornichons. Lay the crispy roast potatoes on top. Close the sandwiches and transfer to the pan you used for the potatoes.
Cook over a medium-low heat, covered with a lid, for 4-5 mins. Remove the lid, then cook for a further 2-3 mins until golden brown. Flip and cook for 4-5 mins more until golden brown and the cheese has melted. Cut each sandwich in half to serve.
