Christmas Sandwich | Florette Salad | Make it unFloretteable

Prep
10 mins

Cooking Time

Cooking
10 mins

Serves 1

Mixed

Ingredients

Serves: 1

Handful Florette baby leaf salad

50g stuffing

2 pigs in blankets, halved lengthways

2 slices turkey breast

50ml gravy

3 thick slices bloomer bread

1 tsp olive oil

Butter for spreading

1 tbsp Dijon mustard

2 tbsp cranberry sauce

2 tbsp leftover red cabbage or picked red cabbage

Method

Heat your oven to 200C/180C fan/gas 6.
Put the stuffing, pigs in blankets and turkey in an oven proof dish, season, cover and reheat in the oven for 10 mins.
Stir the gravy to loosen, then pour into a shallow bowl.
Soak one slice of bread in the gravy, flipping over once, until most of the gravy has been absorbed.
Heat the oil in a non-stick frying pan over a medium heat and fry the soaked bread on both sides until brown and crisp. Set aside.
Butter the other pieces of bread and spread the mustard on one of the slices, then the cranberry sauce over the second slice.
Layer the sandwich with the buttered mustard bread as the base, then break up the stuffing and spread over evenly.
Top with a piece of turkey and some baby leaves, and then the gravy fried bread. On top of that lay the pigs-in-blankets, red cabbage and another slice of turkey.
Place in the same frying pan on a medium heat and fry just until golden, then flip over and repeat.
Cut in half and serve with some extra Florette leaves and red cabbage for more festive colour!

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