S A N D W I C H E S, M U F F I N S
Tom McNeeney, Head Chef of The Ox
It’s an undeniable fact of life that everyone loves a good sandwich but bread when it comes to this underrated, portable feast. So, I think it’s Here are a few of my favourites to kick you off with and together, one You can find loads more of my recipes
ULTIMATE LEFTOVER SANDWICH This is the definitive guide to using your leftover roast dinners for maximum sandwich based enjoyment, it’s all about balance and when you get it right, it’s so, so right. Any leftovers will do but here we’ve used: Ingredients: 2 roast potatoes 4 good slices of roast turkey (plus extra skin) cauliflower cheese stuffing cold turkey gravy pickled red cabbage floured muffin
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Method Pop your stuffing, turkey skin and cauliflower cheese on a tray and pop into a pre heated oven on about 180ºC, for about 10/12 minutes - enough to heat through your stuffing and cauliflower, and so the turkey skin goes extra crispy. Get your roasties and throw them into a frying pan on a low light. Squash them down a little so they’ll behave better on the bread, as you do this the fat on the outside of your roasties should render out and begin to fry them into deliciously crisp morsels. If you buy your roasties pre made these won’t be anywhere near as good, but then you deserve it.
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Once everything is hot, butter your muffin and put some cauliflower on the bottom, top with some cold slices of turkey and then your roasties and stuffing. Chop up your crispy skin a little then lash that on, along with some red cabbage for a bit of crunch and sharpness, spread a little cold gravy onto the top layer of muffin and put the whole thing together. Think about having another nap.
