Name: Leftover chicken & stuffing sandwich
Prep time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 2 tsp butter softened; 2 slices white bloomer bread; 2 tbsp cranberry sauce; 75g roast chicken sliced (about 2-3 slices); 100g leftover sage & onion stuffing (or make up following pack instructions), cut into slices; handful of spinach or rocket; 150g brussels sprouts grated; 2 tbsp mayonnaise plus extra to serve; 1 tsp Dijon mustard; 1 tsp cider vinegar; 2 tbsp chopped chives

2 tsp butter
softened
2 slices white bloomer bread
2 tbsp cranberry sauce
75g roast chicken
sliced (about 2-3 slices)
100g leftover sage & onion stuffing
(or make up following pack instructions), cut into slices
handful of spinach or rocket

For the sprout slaw

150g brussels sprouts
grated
2 tbsp mayonnaise
plus extra to serve
1 tsp Dijon mustard
1 tsp cider vinegar
2 tbsp chopped chives

Method

step 1
For the sprout slaw, combine all the ingredients together with some seasoning. Will keep covered and chilled for up to three days.
step 2
Butter the bread slices, then top one slice with the cranberry sauce and chicken, and the other with a generous spoonful of the slaw. Season the chicken with a pinch of salt, then layer on the stuffing. Add the spinach leaves and dress with a little mayonnaise, if you like. Sandwich both parts together, then cut in half to serve.