Leftover Christmas Toastie

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Step 1.

Slice the sourdough loaf into 8 even slices, grate the Comte and crumble up the stilton cheese.

Step 2.

Lay out 4 slices of bread. Now, this is the important bit: spread one side of every slice with ½ tbsp of mayonnaise each – the mayonnaise is the ultimate trick to a crispy and golden toastie. On the other side of the bread spread ½ tbsp of soft butter.

Step 3.

On the buttered side, cover your bread slices with half your cheese mix. Place on pieces of gammon and a drizzle of gravy. Finish with a final layer of cheese. Spread cranberry sauce on the buttered side of the remaining 4 slices of bread, then top your layered bread with these cranberry side down and mayo side up.

Step 4.

Heat 1 tbsp of butter in the base of a large frying pan over a medium-high heat. Add 2 of the toasties, mayonnaise side down, and fry for 3 mins, using a spatula to press them down so they become golden and crisp. Flip and cook the other side for another 3 mins.

Step 5.

Remove from the heat and repeat with the other 2 toasties. Slice in half and get stuck in.

Try to save some gravy from your roast dinner - it makes this toastie so moist and juicy that you will never want a toastie without it ever again.

8 Slices Of Sourdough
350g Leftover Cheese From The Cheeseboard (We Used Comte And Stilton)
4 Tbsp Mayonnaise
6 Tbsp Butter
4- 6 Tbsp Stokes Cranberry Sauce
200g Leftover Gammon
50ml Gravy