Christmas Leftovers Sanga



A sandwich using leftover Christmas turkey and Brussels sprouts

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 


  • 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



 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.