Love-Yeo-Leftovers Christmas Sandwich With Aioli And Cranberry Ketchup
- Christmas
- Family Meals
'Tis the season for delicious holiday feasts, but once the festivities are over, you're often left with an abundance of tasty leftovers. Don't let those scrumptious scraps go to waste - transform them into the ultimate post-Christmas treat with these mega Christmas Leftover Sandwiches! With just a few easy steps, you can reinvent your festive favourites into a mouth-watering masterpiece that will have you wishing the holidays lasted all year long.
Ingredients
4 brioche buns
Yogurt Aioli
Juice of 1/2 lemon
2 garlic gloves crushed
A generous pinch of salt
Optional Cranberry Ketchup
300g cranberries
1 small red onion
1 garlic clove peeled and crushed
100ml apple juice
80ml apple cider vinegar
1 tsp ground mixed spice
200g soft brown sugar
Salt and pepper
Any Christmas leftovers such as turkey, sprouts, and red cabbage
Equipment:
Sterile jars - To sterilise jars wash your jars in hot soapy water before placing on a tray in an oven heated to 140°C (fan) for 10-15 minutes and completely dry.
Method
If you are making the cranberry ketchup place all the ingredients into a saucepan and cook gently on medium heat for 20 minutes. Take off the heat and allow to cool slightly before using a stick blender to puree. You can then place it back onto the heat and cook until the sauce reaches your desired thickness.
Pour the cranberry ketchup into sterile jars.
For the yogurt aioli, mix yogurt with the lemon juice, crushed garlic and salt.
You can make the leftover sprouts a little crispy by frying them in a little olive oil until golden and crisp.
Now you’re ready to assemble your sandwich, use your left-over turkey, cabbage and crispy sprouts to layer in your brioche bun and top with a good dollop of cranberry ketchup and yoghurt aioli.
In this recipe...
Greek Recipe 5% Fat Natural
15
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