- Start by making the bechamel. Heat the butter in a pan until foaming and then add the plain flour and cook out so it forms a paste and starts to smell toasty, then slowly add the milk whisking between each addition until you have a smooth and creamy sauce. Add the nutmeg and grated cheeses and stir through until melted. Season well with Maldon Salt and cracked black pepper.
- Assemble the sandwiches – Start with one slice of sourdough and spread with the mustard then top with turkey meat and stuffing, followed by some cranberry sauce and some of the grated gruyere cheese. Then top with the second piece of sourdough, pressing down so everything is packed in well. Repeat with the second sandwich.
- Heat a good knob of butter in a frying pan and then cook the sandwich for about 2 mins on each side until golden brown and the cheese is melting. Then heat up the grill.
- Place the sandwiches on a baking tray and spread over the bechamel on the top piece of bread, followed by some more grated gruyere. Place them under the grill until bubbling, melted and lightly golden.
- While the sandwiches are grilling, fry the Burford brown eggs. Top the sandwiches with the fried eggs, sprinkle with chopped chives and a final season of Maldon Salt and cracked black pepper. Serve alongside a peppery green salad and some extra mustard.
Serving: 2 people
Prep Time: 25 minutes
Cook Time: 30 minutes
Ingredients
100g leftover turkey meat, shredded
75g leftover stuffing
4x slices of sourdough bread
2 tbsp Dijon mustard
4 tbsp cranberry sauce
100g grated gruyere
2x Burford brown eggs
1 tbsp chopped chives
Green salad to serve, we used watercress and rocket
Bechamel:
40g butter, plus extra for frying
40g plain flour
270ml whole milk
Pinch of nutmeg
20g parmesan, grated
40g gruyere, grated
A pinch of Maldon Salt
Cracked black pepper
Preparation
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