Recipe
Christmas Turkey, Bacon & Brie Toasties
Crisp turkey, bacon, Brie and sage-and-onion stuffing are pressed between buttery bread, then served with roast potatoes, pigs in blankets and hot gravy for a generous festive lunch.
Ingredients
Method
25 mins prep35 mins cook60 mins total
Heat the oven to 200°C fan. Toss the halved roast potatoes with the olive oil and a pinch of salt, then roast for 20–25 minutes until hot and crisp. Warm the pigs in blankets on the same tray for the final 10 minutes.
While the potatoes heat, cook the bacon until lightly crisp and chop it. Mix the prepared stuffing with the bacon and divide it between four slices of bread.
Top with the turkey and sliced Brie, then spread the remaining bread with softened butter and place it butter-side out. Press the sandwiches gently so the filling is held together.
Cook the toasties in a hot frying pan, in batches if needed, until the bread is deeply golden on both sides and the Brie has melted. Warm the gravy in a small pan.
Cut each toastie in half and serve immediately with the roast potatoes, pigs in blankets and hot gravy.
Notes
Let the cooked bacon and stuffing cool slightly before assembling so the bread stays firm. Reheat the toasties until the centre is piping hot, particularly if the turkey and pigs in blankets are leftovers.
About this recipe
These Christmas toasties turn familiar roast-dinner leftovers into a properly satisfying festive lunch. Cooked turkey, smoky bacon, melted Brie and sage-and-onion stuffing are layered into bread and cooked until the outside is crisp and the centre is hot.
Roast potatoes and pigs in blankets make the plate feel generous, while hot gravy brings everything together. The toasties are best assembled with the filling spread evenly to the edges, so each portion gets a little of the savoury stuffing and creamy cheese.
