Saucy Leftover Sandwich

December 14, 2017

This sandwich is going to bring a whole new meaning to Christmas foods! I was watching a very old Nigella Lawson festive show the other day and found myself completely gripped by her sticky & sweet ribs. They were typically indulgent but strayed slightly from the normal Christmas foods; I was totally inspired to make an epic sandwich using a similar sauce. You're going to be using up your leftover meat but bringing completely different and exciting flavours to the table; just what you need on Boxing Day!

 

I haven't specified a particular meat on the recipe because any dark meat will work beautifully here; so leftover goose, turkey legs, duck, even lamb will work amazingly. The sticky, sweet, Asian inspired sauce is going to remoisten the meat and bring new depths of flavour to some old Christmas favourites. I've made a celeriac and red cabbage slaw to give much needed fresh, crunch to the sandwich. All served in a charred brioche bun...what's not to love?! 

Makes 4 stuffed sandwiches

 

Ingredients

500g leftover dark meat

50ml soy sauce

50ml cranberry sauce

100ml sweet chilli sauce

1/4 tsp five spice 

Half a clementine, juice and zest 

Juice of 1 lime

Half a red chilli (or to your taste), chopped

170g mix of red cabbage & celeriac, shredded

3 tbsp mayonnaise 

1 tbsp cider vinegar

2 brioche buns 

 

Instructions

Start by shredding the leftover meat, using your hands is probably easiest but you could use two forks. Place the meat in a large mixing bowl. 

 

Whisk together the soy sauce, sweet chilli, five spice, cranberry, clementine juice and zest, lime juice and the fresh chilli.  Pour the sauce over the shredded meat and stir until completely coated. Cover and refrigerate for a minimum of 30 minutes or up to 24 hours. (A great job for your little helpers on Boxing Day morning).

 

When you're ready to eat, pour the meat into a pan and cook over a medium/low heat for 15-20 minutes or until the sauce has thickened and has a sticky texture.

 

Meanwhile, whisk together the mayonnaise and cider vinegar with seasoning. Place the red cabbage and celeriac in a bowl and pour over the mayonnaise mixture, toss the salad to combine.  Toast the buns over an open hob flame using some metal tongs or pop under the grill. 

 

To assemble the sandwich, pile on the salad and top generously with the sticky, saucy meat. Serve immediately and enjoy! 

 

 

 

 

 

 

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