This absolute monster of a sandwich was originally conceived by Richard Turner for Greensmiths last Christmas, and honestly, it was so outrageously good that keeping it to ourselves felt borderline criminal. So here it is - unleashed, unapologetic and ready to cause trouble in your kitchen this festive season.
Now, we need to address the cheese situation before Richard appears wielding a cleaver. The original calls for Ogleshield - Richard’s favourite cheese, and dare we say, his one true dairy love. Suggesting alternatives is normally the kind of behaviour that gets you booted out of the butchery. BUT… it is Christmas. Cheese will be coming at you from all angles. You’re either knee-deep in leftover Stilton, or someone’s bought you a block of Cheddar the size of a building brick. So for practicality (and fridge safety), we’ve swapped it for Cheddar. Use whatever cheese you can prise from the cold shelf - we won’t tell if you don’t.
This sandwich is also the perfect way to use up Boxing Day leftovers. Turkey? In it goes. Sausage? Yes. Ham? Absolutely. That last lonely sprout top leaf? Get it involved. It’s basically the entire Christmas dinner reimagined between two slices of sourdough and toasted into submission.
And let’s be clear: once you make these sandwiches, prepare yourself. You will be marched straight back to the kitchen to make another round - the only variable will be the severity of the hangover doing the marching. The more fragile the household, the more urgent the second sandwich becomes. You’ve been warned.
For the grand finale - and this is where things get properly filthy - if there’s any turkey gravy left, heat it up, maybe stir in a bit of stuffing for festive swagger, and serve the whole thing as a French Dip situation. That’s right. A Boxing Day toastie you dunk. If that doesn’t fix you after a late night with the port, nothing will.
Enjoy. And may your toastie be golden, your Cheddar melty, and your Boxing Day demands merciful
Ingredients
For the Sandwich
150g turkey breast
100g pork sausage meat
1 slice Christmas ham
2 slices sourdough
25g cooked sprouts
25g Cheddar cheese, grated
50g fried onions
10ml mustard gravy mayo
25ml cranberry ketchup
Butter, for spreading
Cranberry Ketchup
250g cranberry sauce
100ml Cabernet Sauvignon vinegar
Mustard Gravy Mayo
100g mayonnaise
100g mustard
100g reduced turkey gravy
Method
1. Get the fillings ready
Slice the turkey breast and add a bit of seasoning.
Shape the sausage meat into a chunky square patty and cook it.
Make sure your sprout-top leaves are cooked and ready.
2. Build the beast
Take your sourdough slices.
Spread mustard gravy mayo on one, cranberry ketchup on the other.
Start stacking: sprout-top leaves, fried onions, sliced turkey, the sausage patty, the Christmas ham and the grated Cheddar.
Pop the top slice on and press gently.
3. Toast to perfection
Butter the outside of the sandwich.
Option 1: Sandwich toaster
Pop it in and cook until golden, crisp and the Cheddar is melted and dreamy.
Option 2: Toast in a pan
Heat a frying pan on medium, place the sandwich in, and weigh it down with a small pan, lid or anything heavy-but-safe.
Flip once the bottom is golden and repeat on the other side. Slow and steady = maximum melt.
Don't forget the French Dip idea.
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