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Ingredients
| 75 g g | Brussels sprouts Brussels sprout | ||
| 1 | garlic
garlic (finely sliced) | ||
| 2 tsp tsp | oil oil | ||
| 2 tbsp tbsp | cranberry sauce cranberry sauce | ||
| 2 tbsp tbsp | mayonnaise mayonnaise | ||
| seasoning
seasoning (to taste) | |||
| 6 slices slice | white seeded bread white seeded bread | ||
| 100 ml ml | hot leftover gravy hot leftover gravy | ||
| 150 g g | cooked turkey cooked turkey | ||
| 150 g g | smashed leftover roast root veg smashed leftover roast root veg |
Roast turkey & crispy fried sprouts
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Method
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.
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.
