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French dip turkey sandwich recipe

11 ratings

Make the most of Christmas dinner leftovers with the ultimate Boxing Day sarnie, packed with sprouts, turkey and stuffing. Layer with creamy mayo, cranberry sauce and velvety reblochon cheese for extra indulgence, and serve with rich gravy for dunking. Quick, easy and totally tasty! See method

Serves 4
15 mins to prepare and 5 mins to cook
688 calories / serving

Ingredients

110g Brussels sprouts, cooked and finely sliced
2 tbsp cider vinegar
4 white sub rolls
4 tbsp lighter mayonnaise
4 tbsp cranberry sauce
40g baby spinach leaves
200g turkey breast, cooked and sliced
200g stuffing balls, cooked
140g Tesco Finest reblochon cheese, thinly sliced
175ml gravy

Each serving contains

Energy
2740kj
688kcal 34%
Fat
26g 37%
Saturates
11g 56%
Sugars
18g 20%
Salt
3g 50%

of the reference intake
Carbohydrate 75.2g Protein 35.7g Fibre 5g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Mix the sprouts, cider vinegar and some seasoning in a bowl. Set aside. Split the rolls lengthways, then open out. Spread the mayonnaise over the bottom halves and cranberry sauce over the top halves.
Divide the spinach leaves between each roll, then top each with turkey and stuffing. Scatter over the sprouts and place reblochon cheese on top of each. Close the rolls and gently press the top halves down to keep everything together. Put on a lined baking tray and bake for 5-7 mins or until the cheese has melted.
Meanwhile, make or heat gravy to pack instructions. Serve the sandwiches with the gravy in bowls for dipping.

See more Christmas leftover recipes