A French-style twist on Christmas Day leftovers, this turkey croque monsieur is the ultimate Boxing Day sandwich.
Christmas Leftovers
What to do with all the leftovers from Christmas dinner?
Nobody cooking a Christmas dinner wants their guests to run out of anything on the menu so we overestimate and end up with leftovers. For many, myself included, I prefer the meal on Boxing Day. After Christmas dinner, I usually feel as stuffed as the turkey and only a long nap on the sofa restores any sense of normality.
I have found some inventive recipes to use up all that leftover turkey and vegetables including this one. So when the family has sufficiently recovered to eat again, instead of the usual bubble and squeak surprise them with something different this year.
From turkey to sprouts, prawns to mince pies, here are some festive recipes to try this Christmas. Eat, drink, and be merry!
Don’t forget Boxing Day and all those lovely leftovers. Try making a tray bake or even a macaroni cheese!
Turkey Croque Monsieur
Ingredients
- 400 g loaf Tesco Finest white sourdough bread
- 350 g tub Tesco Finest four cheese sauce
- 2 tsp wholegrain mustard
- 200 g leftover sliced turkey
- 4 pigs-in-blankets cooked
- Tesco Finest cranberry sauce
- Tesco Finest reserve Swiss Gruyère
- cornichons optional
Conversions
Instructions
- Preheat the grill to high. Lightly oil a foil-lined baking tray and arrange the 4 largest slices of white sourdough bread on it. Grill for 1-2 mins each side to lightly toast. Tip four cheese sauce into a small pan and heat gently until bubbling.
- Meanwhile, spread 2 of the toast slices with 1 tsp each wholegrain mustard. Divide leftover sliced turkey and 4 cooked, sliced leftover pigs-in-blankets between the bases, then add 1 heaped tbsp cranberry sauce and 2 chopped cornichons (optional) to each.
- Cover each with the grated Gruyère. Add 2 tbsp warm cheese sauce to each; sandwich together with the remaining toast and lightly press down. Spoon the remaining cheese sauce over the sandwich tops, then scatter each with another 20g grated Gruyère. Season with black pepper. Grill for 3-5 mins or until bubbling and golden. Transfer to a board and slice in half to serve.
You may also like one of my other favourite recipes …
