This sandwich features leftover roast turkey, bread stuffing, brie, cranberry sauce, and a zingy Brussels sprout slaw. It's a simplified version of the fabulous recipe created by Gabriella from @_noregrettispaghetti, check out Gabriella's instagram page here or website here. 

Prep time: 5 minutes

Cook time: 15 minutes

Serves four 

Ingredients

• Leftover turkey  
• Cranberry sauce 
• Triple cream Brie  
• Unsalted butter, room temp (for bread spreadin’)  
• Sourdough loaf , cut into 8 even slices 

Brussels Sprouts Slaw Ingredients

• 3 egg yolks  
• ½ tsp white wine vinegar 
• 125ml vegetable oil  
• 1 tsp Dijon mustard 
• Handful of flat leaf parsley, chopped  
• 1 tbsp capers, roughly chopped  
• 180g Brussels sprouts, shredded

Method 

 Brussels Sprout Slaw 

• Whisk the egg yolks with the vinegar, then slow drizzle in the vegetable oil while whisking continuously to make your mayonnaise.  
• Add a pinch of salt and some black pepper, the capers, parsley and Dijon mustard and whisk to combine.  
• Fold in the shredded Brussels sprouts.  

Building the sanga 

1. Butter one side of a slice of sourdough 
2. Next add two slices of Brie  
3. Add a dollop of cranberry sauce and spread over the Brie 
4. Top with roast chicken pieces  
5. Add stuffing atop of the chicken  
6. Finally add a mound of Brussels Sprout slaw  
7. Press the other slice of sourdough firmly down on top of the slaw, cut in half and enjoy.  

Cook's Note:

This pared-down option can be used if you already have leftovers on hand, or you can check Gabriella's original version that has recipes for you to cook the elements from scratch.