Create an account to start saving and reviewing all your favourite recipes

Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Please check your inbox to validate your email address to complete sign-up.

Cart item

Just Added

View bag
The Christmas leftover toastie
Save recipe

The Christmas leftover toastie

Melty cheese, festive veg, roast meat & cranberry sauce

The Christmas leftover toastie
Save recipe

15 mins
Not Too Tricky

serves 2

About the recipe

A Christmas sandwich is a thing of joy – and I’m taking things up a notch with this festive toastie heroing all your lovely leftovers. Dipping into leftover gravy will take this to a whole new level!


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Ingredients

120g leftover cooked Brussels sprouts, carrots or other veg

70g leftover roast meat, such as turkey, ham, stuffing, or nut roast

optional: 1 tablespoon mixed pickles, such as cornichons & pickled onions

50g melty cheese, such as Cheddar, Red Leicester, Brie, Camembert, Stilton

20g softened unsalted butter

4 slices of seeded or wholemeal bread

1 tablespoon cranberry sauce, chilli jam or chutney

1 apple (160g)

2 handfuls of watercress (40g)

extra virgin olive oil

red wine vinegar

optional: leftover gravy for dipping

Top Tip

As the toastie cooks, I like to rest something flat , like a small chopping board with a little weight on top to ensure maximum surface area and crunch.

Method

  1. Finely chop the veg, meat or nut roast and pickles, if using, and place in a bowl. Grate in the cheese, season with sea salt and black pepper, and mix together well.
  2. Lightly butter the bread slices on one side, then turn over and spread with the cranberry sauce. Divide the filling between two slices, spreading it out evenly. Place the remaining slices of bread on top, butter side up, squash down slightly, then cook in a large non-stick frying pan over a medium-low heat for 3 minutes on each side until golden and the cheese has melted. (See tip below.)
  3. Meanwhile, cut the apple into matchsticks and place in a bowl with the watercress. Drizzle with 2 teaspoons of extra virgin olive oil and 1 teaspoon red wine vinegar, add a small pinch of salt and pepper and toss together.
  4. Reheat your gravy, if using, then pour into a shallow bowl, ready for dunking. Halve the toasties, then serve with the salad and get stuck in!

  • Use any veg instead of sprouts – raw, leftover roast or cooked veg, it’s all good!
  • Feel free to add whatever you’ve got to use up: crisp up some turkey skin or crumble in a couple of chestnuts, if you like.

Tags

Recipes you may like

related features