Christmas Sandwich

Recipe by Courtesy of The Kitchen by Great British ChefsCourse: LunchCuisine: ChristmasDifficulty: Easy


Prep time


Cooking time




  • 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/bread slices

  • 1 handful of button mushrooms, sliced

  • 1 tbsp of cranberry sauce, or redcurrant jelly

  • 1 handful of spinach


  • 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

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