Home Recipes Ultimate Loaded Boxing Day Focaccia Sandwich

Ultimate Loaded Boxing Day Focaccia Sandwich

Jassy Davis
Cooking time
Serves6-8 people
Ultimate Loaded Boxing Day Focaccia Sandwich

Turn your leftover roast turkey into a chunky Boxing Day sandwich. Using a whole focaccia loaf means you can pile in the fillings – cold roast potatoes, chunks of leftover stuffing, as well as a crisp and refreshing red cabbage, fennel and apple slaw.

Ingredients

  • 1 tbsp extra virgin olive oil
  • 2 tbsp cider vinegar
  • 1 tsp wholegrain mustard
  • 1 tsp honey
  • 2 shallots
  • 100g wedge red cabbage
  • 1 small fennel bulb
  • 1 small apple
  • A handful of flat leaf parsley
  • 1 rosemary & sea salt focaccia loaf
  • 200g jar of cranberry sauce
  • 400g cooked roast turkey
  • 300g cold roast potatoes
  • A couple of handfuls of leftover stuffing, cooked
  • A handful of watercress

Prep: 30 mins | Cook: nil

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Method

1. Slice the focaccia into 6-8 squares. Serve with the extra slaw on the side. Arrange the turkey on the base of the focaccia, then top with the sliced roast potatoes and stuffing, tucking a few sprigs of watercress in-between the layers. Top with a few handfuls of the slaw – you won't need all of it. Place the top half of the focaccia on top, cranberry sauce side down. Slice the focaccia into 6-8 squares and serve.
2. Pour the olive oil and red wine vinegar into a mixing bowl. Add the mustard and honey. Season with salt and pepper and whisk together to make a dressing. Taste and add more mustard, honey, salt or pepper as needed.
3. Trim, peel and finely slice the shallots. Add them to the dressing and toss to mix. Set aside to soften in the dressing while you prepare the rest of the slaw.
4. Remove any ragged leaves from the red cabbage and slice out the woody core. Finely slice. Trim the dry tips from the fennel, halve and finely slice it. Quarter the apple and slice out the core. Finely slice into thin wedges, then slice those into batons. Roughly chop 2-3 large parsley sprigs, leaves and stalks. Add the red cabbage, fennel, apple and parsley to the mixing bowl and toss to mix to lightly coat in the dressing. Set aside.
5. Slice the focaccia loaf in half through the middle so you have 2 large, A4-sized pieces of bread. Spread the cut sides with the cranberry sauce.
6. Finely slice the leftover roast turkey and roast potatoes. Roughly chop the cooked stuffing. Arrange the turkey on the base of the focaccia, then top with the sliced roast potatoes and stuffing, tucking a few sprigs of watercress in-between the layers. Top with a few handfuls of the slaw – you won't need all of it. Place the top half of the focaccia on top, cranberry sauce side down. Slice the focaccia into 6-8 squares and serve with the extra slaw on the side.
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