A sandwich filled with leftovers on Boxing Day often surpasses Christmas dinner itself, and this Boxing Day toasted sandwich recipe from Alyn Williams makes the most of any excess. The chef recommends very finely sliced turkey for the sandwich, which is delicious when layered up with all of the other ingredients.
It is always a pleasing moment when a talented apprentice steps out and succeeds on their own terms. After working as Head Chef at Marcus Wareing at The Berkeley for 5 years, Alyn Williams has done exactly that; taking over the Westbury in the autumn of 2011 and quickly winning a Michelin star.
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Begin by spreading a thick layer of butter on each slice of bread. Arrange 4 slices, unbuttered-side up, on a work surface and spread on the cranberry sauce
8 slices of sourdough bread, large
4 tbsp of cranberry sauce, heaped
Distribute and layer each ingredient evenly on to the cranberry sauce, mixing the cheese with the bread sauce if desired. Season well with salt and pepper and place the remaining 4 slices of bread on top, buttered-side up
20 slices of turkey breast, leftover
20 slices of turkey leg, leftover
8 Brussels sprouts, cooked and thinly sliced
4 tbsp of red cabbage, leftover
8 tbsp of Gouda, grated
bread sauce, leftover, optional
Either cook under a medium grill, in a non-stick frying pan over a medium heat or in a preheated panini press set to medium. Cook until the cheese melts and the filling is hot through
Remove from the heat, slice in half and serve immediately
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