Scott Can Eat, Food Blogger 

Yield: Serves 1
Total Time: 5 minutes
 
INGREDIENTS

• 2 tbsp of salted butter, softened
• 2 slices of doorstop bread
• 2 tbsp of dijonaise (mix 1 tbsp of mayonnaise with 1 tbsp of dijon mustard) 
• 3 slices of turkey
• Boursin Velvety 
• Cranberry sauce
• Baby spinach 

 METHOD

1. Liberally butter one side of each slice of bread.
2. Place a large frying pan over medium heat. When the pan is warm, lay the bread slices in buttered-side up, just to toast slightly, then flip to butter-side down. 
3. Spread each side of the toasted bread with 1 tbsp of the dijonaise. Then layer the turkey on one slice of bread. Liberally spread the Velvety Boursin over the turkey. Spoon a small amount of the cranberry sauce on top of the cheese, then spread the spinach leaves over the cranberry sauce.
4. Close the sandwich by topping the turkey with the second slice of bread, dijonaise-side down.
5. Serve. And be prepared to make seconds.

 
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Paul Robinson, Yorkshire Gourmet

Yield: Serves 1
Total Time: 15 minutes
 
INGREDIENTS

• 2 slices of Jacksons Champion white bloomer
• 50g of Yorkshire Creamery Extra Mature Cheddar, cut into 2-3mm slices
• 25g of Yorkshire Creamery Extra Mature Cheddar, coarsely grated
• Cooked chicken or turkey
• Cooked sage and onion stuffing
• Cranberry sauce
• 1 small orange or clementine
• Butter
• Cayenne pepper
• Maldon sea salt
• Freshly ground black pepper

METHOD

1. Preheat a grill to a medium-high heat then toast the bread on one side until golden, then butter the bread generously on both sides right to the edges.
2. On the toasted side of one slice of bread, place a layer of half of the sliced cheese, top generously with cold chicken or turkey meat, season with sea salt and freshly ground black pepper. Then finely grate a little orange zest over the meat.
3. Add some stuffing on top of the meat then top with the rest of the sliced cheese.
4. On the other slice of bread, spread some cranberry sauce on the toasted side, then place on top of the sandwich.
5. Heat a non-stick frying pan to a low-medium heat. Meanwhile, preheat your grill to its highest setting.
6. Place the sandwich in the frying pan and toast for about 3 minutes before carefully flipping the sandwich over using a spatula.
7. Continue to toast the sandwich for a further 3 minutes.
8. When the bread is sufficiently toasted and the cheese has started to melt, place the sandwich on a baking tray and scatter the top with the grated cheddar and a pinch of cayenne pepper.
9. Place the sandwich under a hot grill for around 3 to 5 minutes – until the cheese is bubbling and you can see it starting to ooze out of the sandwich.
10. Let the toastie cool for a few minutes before slicing in half. Serve with extra cranberry sauce on the side.

 
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Gemma Simmonite, Gastrono-me

Yield: Serves 1
Total Time: 10 minutes
 
INGREDIENTS

• 2 slices of rye bread, lightly toasted
• 2 slices of turkey from your roast
• 2 slices of good ham
• 2 slices of streaky, crispy bacon
• 2 slices of pastrami
• 1 spoonful of good crunchy coleslaw
• 3 roast potatoes, bashed up
• 1 Yorkshire pudding, torn up
• 2 stuffing balls
• 2 spoonfuls of leftover veg
• 1 tbsp of cold gravy
• 3 pickled onions, sliced up
• 1 tsp of English mustard 
• 1 tsp of horseradish
• Salt & pepper

METHOD

1. Lightly toast the bread on both sides, to maintain maximum robustness.
2. Smear one side with some of the cold gravy. Smear the other side equally with mustard and horseradish.
3. Meanwhile, heat the stuffing, roasties, yorkshires, crispy bacon and veg briefly in the microwave with a few dollops of gravy – not until piping hot, just to take the chill off.
4. Now let the layering begin. This is entirely up to you, but you are aiming for different layers, using your meats as barriers between the soggier elements.
5. Give it all a squish and mentally prepare yourself for a religious experience.
6. You should now be looking at the most splendid creation – less a sandwich, more a veritable feast between bread. Eat undisturbed, partly as this will get messy, and partly so you don’t have to share. May I also remind you not to leave this sandwich unattended in the fridge – people will steal it.

 
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Rachel Morgan, Twelve Triangles

Yield: Serves 1
Total Time: 5 minutes
 
INGREDIENTS 

• 2 slices of sourdough
• 2 tsp of butter or mayonnaise
• 2 tbsp of carrot purée (use up leftover carrots, put them through a food processor until smooth, season to taste) 
• 2 large pieces of turkey, shredded – a mix of light and dark meat is best 
• 2-3 slices of pork and sage stuffing 
• 2 tbsp of piccalilli

METHOD

1. Spread two slices of the sourdough with mayonnaise or butter.
2. Take one side and spread with your spoonfuls of carrot purée.
3. On top of the purée, put a layer of the shredded roast turkey and a few slices of the stuffing.
4. Finish with your piccalilli and sandwich together with the other piece of bread.  

 
Visit TwelveTriangles.co.uk
 

Adam Layton, Honest Burgers

Yield: Serves 1
Total Time: 5 minutes
 
INGREDIENTS

• 2 slices of soft bread
• 2 tbsp of Heinz Seriously Good Mayonnaise
• 2-3 thick slices of Montgomery’s Extra Mature Cheddar
• 2 thick slices of leftover honey-glazed ham
• 1 tsp of Colman’s mustard
• 1 ball of stuffing
• A few pickled onions, sliced 

METHOD

1. Having just picked up a Breville Deep Fill Sandwich Toaster for under £20, I present to you the ‘Minesweeper Toastie’. Whatever soft bread you like will do. I’m a show-off, so I go for Dunn’s spelt and honey round loaf from my favourite bakery in Crouch End. 
2. Slather the bread in the mayo and fill the sandwiches. Pop in the sandwich toaster until crisp on the outside.
3. A few words of caution: don’t overfill the sandwiches. A little bit more cheese than you need is fine as it will leak out the sides and go crispy, which is great in itself. But don’t put anything too moist in there as the escaping steam will stop the greased, mayo-slathered exterior from crisping.

 
Visit HonestBurgers.co.uk
 

Nick McGeown, Lussmanns Sustainable Restaurants

Yield: Serves 4
Total Time: 12 minutes
 
INGREDIENTS

• 8 slices of turkey breast 
• 8 slices of turkey leg  
• 8 slices of sourdough bread 
• 4 tbsp of cranberry sauce 
• 4 tbsp of stuffing 
• 8 sprout tops, shaved 
• 8 slices of brie or any soft cheese 
• Soft butter for spreading 
• Seasoning 

METHOD 

1. Spread the sourdough with soft butter, leaving the buttered side up.
2. Take the 4 bottoms of sourdough and spread with the cranberry sauce.
3. Layer with the turkey breast and turkey leg. 
4. Top this with the stuffing and shaved sprout tops. Season.
5. Layer with the brie or soft cheese, then place the top of the bread buttered-side up and press down.
6. In a medium-hot pan, lightly caramelise the bread and, once done, turn the sandwich over.
7. Remove from the pan, slice the sandwich in half and serve.

 
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Alex Bond, Alchemilla 

Yield: Serves 1
Total Time: 6 minutes
 
INGREDIENTS

• 2 slices of soft white bloomer, toasted & buttered 
• Leftover sliced turkey 
• 1 tbsp of sauerkraut
• 1 tbsp of French mustard
• 1 slice of aged gouda cheese 
• 2 slices of pastrami 

METHOD
1. Here’s my take on a reuben. Slice your turkey, gouda cheese and pastrami. 
2. Toast your soft white bloomer and butter both sides. 
3. Add the meat, then the cheese and sauerkraut.
4. Top with the mustard, then serve.
 
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Adam Byatt, TrinitY 

Yield: Serves 1
Total time: 6 minutes
 
I love teatime at Christmas, the most unnecessary but wonderful feast somewhere between Monopoly and Madeira. It must be turkey sandwiches for me. The key here is that the turkey hasn’t been in the fridge: make sure it’s room temperature, thinly sliced and seasoned. Coleslaw seals the deal. If you have gravy left from lunch, bring it to the boil and dip the turkey into the gravy before adding to your sandwich.
 
INGREDIENTS

• 2 slices of white bread
• 4 thinly sliced pieces of turkey breast meat
• 25g of room-temperature brie
• 10g of cranberry sauce
• 20g of coleslaw
• 20ml of hot gravy

METHOD

1. Lay the two slices of white bread out on a board. Butter the bread slices liberally.
2. Dip the sliced turkey in the warmed gravy and place on one slice of the bread.
3. Top the turkey with the coleslaw.
4. On the second slice of bread, spread the brie to create a thin layer.
5. Add the cranberry sauce to the brie and spread evenly.
6. Sandwich the two slices together and cut in half.

 
Visit TrinityRestaurant.co.uk