Christmas Day left-over club toastie: turkey, brie, cranberry, bacon + stuffing

Christmas Day left-over club toastie: turkey, brie, cranberry, bacon + stuffing

By
From
Chefs Eat Toasties Too
Makes
4
Photographer
Brendan Homan

Knock this up on Christmas Day evening or Boxing Day anytime to keep the party going. The hardest part of this sanga is to cook a couple of rashers of bacon. If you don’t do turkey round your house for Crimbo, then use ham, pork, chicken, goose, beef or whatever instead. Press down on this triple-decker or it will topple over quicker than Nan after a few sherries. It’s what Jesus would have wanted on his birthday.

Ingredients

Quantity Ingredient
12 slices sourdough bread
12 slices brie, rind cut off
60g unsalted butter, softened
120g stuffing, room temperature
12 slices turkey, left over from the roast
160ml gravy, left over from the roast
4 tablespoons cranberry sauce
8 rashers bacon, cooked
1 avocado, peeled and sliced
salt flakes
freshly ground black pepper

Method

  1. Preheat a grill to hot. Toast all twelve slices of bread under the grill. Add the brie to four of the bread slices. Place them under the grill to melt the cheese, then remove and set aside.
  2. Butter four slices of the remaining toast. Working butter side up, spread the stuffing over each slice. Arrange slices of turkey on top and add a spoonful or so of gravy to moisten the meat. Add cranberry sauce and top with the slices of melted brie toast, cheese side up. Add the bacon rashers on top of the cheese and then the sliced avocado. Season with salt and pepper and top with the remaining piece of toast. Press down gently and serve.

Pro tips

  • Avocado is a great fresh element and is a natural playmate of bacon. This sandwich is potentially the best use of a turkey.
Tags:
Toasties
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