Transform your Christmas lunch leftovers into an even more delicious sandwich, with Max Halley's ultimate food-waste-fighting festive sarnie.Recipe: Max Halley's Ultimate Christmas Leftovers Sandwich
Transform your Christmas lunch leftovers into an even more delicious sandwich, with Max Halley's ultimate food-waste-fighting festive sarnie.
Recipe makes one sandwich, but of course, you can multiply it to make as many sarnies as there are of you.
Ingredients
For the patty:
- Leftover roast potatoes (about 4 or 5) or a heaped tablespoons of cooked veg (cabbage, carrots, peas, stuffing - whatever you have left over will work)
- 1 x egg, whisked up in a little bowl or ramekin
- For the slaw:
- Raw cabbage, sprout, onion, carrot and parsley (about 2 tablespoons' worth)
- Any vinegar or citrus-based dressing (1/3 lemon juice, 2/3 olive oil and a good pinch of salt whisked up together is absolutely perfect - but that lemon juice could be substituted with any vinegar you might have)
For the gravy and mustard mayonnaise:
- 2 heaped tablespoons of mayonnaise
- 4 tablespoons of gravy (however you make it at home)
- 1 teaspoon of your favourite mustard (I personally like Dijon, but feel free to sub out the mustard for any of your favourite condiments - but make sure not to switch out the gravy)
- Whatever leftover meat or meat alternative you have. Ham? Turkey? Both? Neither? All good!
- A cup of gravy on the side for dunking your sandwich in
- Whatever tasty crisps you might have lying about - my Mum always has those Tyrells Veg Crisps at Christmas
- 1 x English muffin (or perhaps a mini ciabatta or something similar - even toasted sliced bread works for sandwiches. All that matters is that there's crust everywhere and you don't even begin to consider using sourdough)
Method
For the patty:
- Mash your roast potatoes, leftover veg and stuffing together with a fork or a potato masher and mash, mash, mash. (If I had a leftover pig in blanket, I'd mash it into this mix too just for the LOLS)
- Add the beaten egg and mash, mash, mash again.
- Season it up and form this into a small patty-like burger.
- Refrigerate for at least half an hour. This will stop it falling apart when you fry it later.
For the slaw:
- Slice 2 leftover sprouts and a few leaves of cabbage as finely as possible. Put them in a bowl and grate a small carrot in there too.
- If you have a quarter of an onion or a spare shallot grate that in there too.
- Mix up your dressing as described above and toss it through this lot.
- Set the bowl aside to soften.
For the gravy mayonnaise:
- Heat the four tablespoons of leftover gravy in a pan and boil until reduced by half.
- Beat it, hot, into the mayo. It'll look weird at first but keep beating, it will all come back together.
- Set aside.
- Put your leftover meat or meat alternative in the pan you heated the gravy up in for the mayo, add a splash of water and a touch of vinegar (whatever you've got) to the pan and heat it up.
- Cut your muffin in two and toast the insides under the grill. Let it cool.
- While it's cooling, fry the patty you prepared earlier in a medium hot frying pan in some hot vegetable oil. Do not be tempted to turn it too quick, let a crust build up and then flip it.
- Heat some more leftover gravy up in a pan and keep it nice and warm.
- Slather the insides of your muffin top and bottom with the gravy mayo.
- Put a good heap of hot meat on the bottom.
- Squish the bubble-esque patty on top of that.
- Crush some crisps and sprinkle them all over the mayo'd inside top of the muffin.
- Put the slaw/salad all over the patty.
- Tip your extra gravy on to a little saucer or plate (warmed this in the oven first), to dunk your sandwich in.
- Put the lid on the sandwich, give it a squish and GO GO GO.
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