| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Worrall tho, Worrall2 |
1 |
servings |
INGREDIENTS
| 2 |
sl |
Bread |
|
|
Left-over cranberry sauce |
| 2 |
oz |
Grated cheese |
|
|
Left-over stuffing |
| 2 |
sl |
Roast turkey; (2 to 3) |
| 3 |
oz |
Butter mixed with some seasonal herbs |
| 1 |
|
Tomato; sliced |
| 2 |
|
Spring onions; sliced |
| 1 |
tb |
Mayonnaise |
| 1 |
|
Handful rocket leaves; washed |
| 1 |
tb |
Thick gravy jelly |
|
|
Olive oil |
INSTRUCTIONS
Spread some herb butter on one side of a slice of bread and place it under
the grill, buttered side up. Once the butter has melted and the bread is
toasted, remove it from the grill, turn it over and spread it with
mayonnaise. Then put the turkey slices on top, then add some stuffing. On
top of these, pile some rocket leaves, a little olive oil, a few slices of
tomato and spring onions and a spoonful of the thick gravy jelly. Then
sprinkle the grated cheese on top and put the open sandwich under the grill
to melt the cheese.
Meanwhile spread some cranberry sauce on the other slice of bread. When the
sandwich under the grill is ready, place the other slice of bread,
cranberry side down, on top of it and now toast the top side of the
sandwich.
When it's ready, remove from the grill and stick two cocktail sticks into
the sandwich to keep it together. Slice it in half and serve with rocket
leaves tossed in salad dressing.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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