Complete with gravy-soaked bread and crispy sprouts, this leftover turkey sandwich will make a brunch or lunch just as tasty as the roast dinner itself.
Roast turkey & crispy fried sprouts
Ingredients
2
servings
-
- 75 g
- 1
- 2 tsp
- 2 tbsp
- 2 tbsp
- 6 slices
- 100 ml
- 150 g
- 150 g
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Preparation
1. Fry 75g finely sliced sprouts and 1 finely sliced garlic clove in 2 tsp oil for 5 minutes until crispy and golden.
2. Mix 2 tbsp cranberry sauce with 2 tbsp mayonnaise and some seasoning.
3. Toast 4 slices of white seeded bread and dip 2 more slices in 100ml of warm leftover gravy.
4. Spread the mayo over the 4 slices of toast then layer up the sandwiches with 150g leftover cooked turkey, the gravy-soaked bread in the middle, 150g smashed leftover roast root veg and the crispy sprouts.
