Leftover chicken & stuffing sandwich

• butter↗2 tsp tsp

  softened

• white bloomer bread↗2 slices

  2 slices

• cranberry sauce2 tbsp tbsp

  2 tbsp

• roast chicken75g g

  sliced (about 2-3 slices)

• sage & onion stuffing100g leftover g

  (or make up following pack instructions), cut into slices

• spinach or rocket↗handful of

  handful of

• brussels sprouts↗150g g

  grated

• mayonnaise↗2 tbsp tbsp

  plus extra to serve

• Dijon mustard↗1 tsp tsp
• cider vinegar↗1 tsp tsp
• chives2 tbsp chopped tbsp

  chopped

Step-by-step instructions

1. 1

   For the sprout slaw, combine all the ingredients together with some seasoning. Will keep covered and chilled for up to three days.

2. 2

   Butter the bread slices, then top one slice with the cranberry sauce and chicken, and the other with a generous spoonful of the slaw. Season the chicken with a pinch of salt, then layer on the stuffing. Add the spinach leaves and dress with a little mayonnaise, if you like. Sandwich both parts together, then cut in half to serve.