Sandwiches, muffins, butties, barms, baps...

ULTIMATE LEFTOVER SANDWICH

This is the definitive guide to using your leftover roast dinners for maximum sandwich based enjoyment, it’s all about balance and when you get it right, it’s so, so right. Any leftovers will do but here we’ve used:

Ingredients:

2 roast potatoes 4 good slices of roast turkey (plus extra skin) cauliflower cheese stuffing cold turkey gravy pickled red cabbage floured muffin

Method

Pop your stuffing, turkey skin and cauliflower cheese on a tray and pop into a pre heated oven on about 180ºC, for about 10/12 minutes - enough to heat through your stuffing and cauliflower, and so the turkey skin goes extra crispy.

Get your roasties and throw them into a frying pan on a low light. Squash them down a little so they’ll behave better on the bread, as you do this the fat on the outside of your roasties should render out and begin to fry them into deliciously crisp morsels. If you buy your roasties pre made these won’t be anywhere near as good, but then you deserve it.

Once everything is hot, butter your muffin and put some cauliflower on the bottom, top with some cold slices of turkey and then your roasties and stuffing.

Chop up your crispy skin a little then lash that on, along with some red cabbage for a bit of crunch and sharpness, spread a little cold gravy onto the top layer of muffin and put the whole thing together.

Think about having another nap.

SAMOSA SANDWICH

Couldn’t be easier, this is comfort food turned up to 11. Now either use homemade samosas for this or buy them in, doesn’t matter but please just make sure they have a flaky pastry rather then a filo, believe me, it’s for the best. Makes 1 incredible sandwich.

Ingredients

4 small samosas, veggie ones work best 1 crusty roll fresh tomato, sliced red onion, sliced 50ml natural yoghurt handful mint leaves handful coriander leaves 50ml mango puree fresh red chill, finely diced

Method

Pop your oven on 180ºC, lash in your samosas to heat up (or cook as per the instructions)

Combine the yoghurt with some nicely shredded mint leaves and a little squeeze of lemon juice. You can use mint sauce if you’d prefer, about teaspoon’s worth. Mix together your mango pulp and red chilli.

A few minutes before your samosas are ready slightly wet the roll and pop it into the oven. Once everything’s good and warm, cut open your roll and spread a

decent layer of your mint yogurt over the bottom of the bread. Top with some tomato and red onion, smash down the samosas slightly then pile as many as you dare onto the sandwich.

Top with some freshly torn coriander and a little of your chilli and mango sauce. Cram the lid on and give the whole thing a gentle press, then enjoy, immensely.

MUFFULETTA

This big, pressed sandwich is an absolute crowd pleaser. Full of big, punchy flavours it’s so much better if you leave it a few hours for the bread to soak up some of the goodness from the olive salad.

Ingredients:

8 slices mortadella 10 slices spicy salami 10 slices salami 9 slices mozzarella cheese 10 slices smoked ham 150g mixed olives (stoned) jarred red peppers pickled chillies pickled vegetables chornicons pickled garlic or any other pickled or jarred veg 4 tbsp red wine vinegar 1 tsp Italian seasoning 1 whole loaf, we’ve used a seeded cob here

Method

For the olive salad throw all your pickles, olives and chillies into a colander. Once they’ve drained a little give them a fine chop and transfer to a bowl with the vinegar and seasoning, give a good mix and set to one side.

Open your bread up to make one massive sandwich, you might find it helps to take out a little of the inside of the loaf too. Begin to layer up your sandwich adding a little of the olive salad between alternate layers of cold meats and mozzarella pressing it as you go, once all the meat and cheese has been used up add all the leftover olive salad and any dressing to the top and add the lid.

Clingfilm the the lot and place on a baking tray, top with another and try to pile some weight on top, anything will do, just to press it down and hold it there. Keep it like this for a good hour or overnight in the fridge. Cut into enormous wedges and devour!