Christmas Sandwich
Course: LunchCuisine: ChristmasDifficulty: EasyServings
2
servingsPrep time
30
minutesCooking time
40
minutesIngredients
- Leek, mushroom and chestnut stuffing
olive oil, for frying
1 small leek, 100g of mushrooms
100g of vacuum packed cooked chestnuts
3 garlic cloves, peeled and left whole
1 sprig of sage, leaves chopped
3 slices of brown bread
salt and pepper
- **Other ingredients
aioli (see our recipe on Christmas page)
1 bread bun
1 handful of button mushrooms, sliced
1 tbsp of cranberry sauce, or redcurrant jelly
1 handful of spinach
Directions
- Begin by making the stuffing. Preheat an oven to 180°C/gas mark 4. Wash and chop the leek into 3cm pieces and place in a roasting tray. Add the mushrooms and garlic, then drizzle with oil and season. Cover with foil and roast until soft (about 30 minutes)
- Meanwhile, add the mayonnaise to a bowl and finely grate in the garlic. Season with salt and pepper and stir to combine
- Once the vegetables are soft, transfer the mixture to a blender or food processor and blitz with the chestnuts, bread and sage. The moisture from the roasted vegetables should bind the mixture but don’t over-blitz the mixture – you want some texture. Season with salt and pepper
- Line a loaf tin or baking dish with baking paper then spoon in the stuffing mixture. Bake for another 30 minutes
- Place a small frying pan over a high heat and add a drizzle of oil. Add the sliced mushrooms with a pinch of salt and cook for a few minutes until golden
- Now it’s time to assemble the sandwich. Slice the bun in half and spread cranberry sauce over the bottom. Top with a few thick slices of the stuffing
- Top with a layer of mushrooms and a handful of spinach. Spread the aioli generously over the lid of the sandwich and place on top
