Turkey Toastie Stack

Lazy Boxing Day Brunch/Brunch

The ultimate Christmas sandwich has arrived – everything but the kitchen sink in this one. This is a definite crowd pleaser, and with the added gravy soaked layer, it will be sure to hit the spot.

Serves: 2

Prep time: 15 mins

Cook time: 7 mins

Ingredients

200g leftover cooked turkey sliced (light or dark meat)
2 spoonfuls leftover stuffing
30ml leftover gravy
2 tbsp pickle or chutney
6 slices sourdough (3 per serving)
2 cloves roasted garlic, crushed
100g grated cheese
4-6 leftover roasties
1 tsp vegetable oil/goose or duck fat

Top Tip

Serve with a leftover festive pickle or serve with crunchy cornichons or, for a super indulgent finish, sprinkle the finished sandwich with more cheese and finish under the grill.

Preparation

Roughly cut any leftover turkey and scoop a couple of spoonfuls of stuffing and set aside.
Crush a couple of roasted garlic cloves over one side of a sourdough slice per serving. Then spread a dollop of your favourite pickle or chutney over the top and set aside.
Pour 30ml of gravy into a medium frying pan and warm up over a medium heat. Once bubbling, lay two of the other slices of sourdough into the pan and turn to a low temperature. Let these absorb the gravy for a minute or so, and keep warm.
In the meantime, spread or slice the stuffing over the final two slices of sourdough (one per portion) and place the prepped turkey on top. Sprinkle each with about quarter of the grated cheese.
Using a wide spatula transfer the ‘gravy soaked’ slice of sourdough on top of the turkey and stuffing, gravy side down. Press down slightly to keep all the goodies in.
Squash the roasties against the board and place on top of the sandwich assembled so far.
Sprinkle the rest of the grated cheese onto the potatoes and add the slice of sourdough with the pickle/chutney and roasted garlic to the top of the stack – pickled/roasted garlic side down.
Heat a frying pan to a medium heat with 1 tsp of vegetable oil or leftover goose or duck fat.
Add the sandwich into the pan and let sizzle until the sourdough is a golden-brown colour. Flip the sandwich making sure the stack doesn’t slide or topple and cook the second side until it is a golden-brown colour.