4 slices of white sourdough bread
100g butter, softened
100g double smoked ham
100g turkey slices
200g camembert, sliced
½ cranberry sauce
1 cup rocket leaves
Sea salt flakes for garnish
For the Stuffing
3 cups breadcrumbs (using blitzed day-old sourdough)
1 leek, sliced, white part only
3 cloves of garlic, finely chopped
50g butter
1 tbsp extra virgin olive oil
1 cup dried apricots, roughly chopped
1 cup dried cranberries, roughly chopped
100g packet of pistachios, roughly chopped
½ cup parsley, chopped
¼ cup sage, chopped
Zest and juice of 1 lemon & orange
Good pinch of salt and pepper
1. For the stuffing, heat a large frying pan over medium heat, add the butter and olive oil to the pan. Once the butter has melted, add the leek and sweat slowly, stirring for a few minutes until softened.
2. Add the garlic and cook for a further minute. Add all other stuffing ingredients and cook stirring until the breadcrumbs are crispy. Remove and allow to cool in a bowl.
3. To build your toastie, place two slices of bread onto a board. Top each with camembert, cranberry sauce, rocket, stuffing, ham and turkey. Top with the lid and toast in a sandwich press or fry pan until golden.
Click here to see how it’s made!
