How to make the ultimate Boxing Day sandwich using Boursin

It’s the age-old question – what should you do with all the Christmas Day leftovers?

Sure, you could half-heartedly pick at turkey straight from the fridge for the next week, or try your hand at that dubious sprout curry recipe you found online. But there’s a much better option right under your nose.

That’s right. The classic Boxing Day sandwich. All your faves from Christmas dinner, but this time – on bread. What’s not to love about that?

Of course, it’s easy to get it wrong. Too much turkey or potato and you’ll be choking on dry carbs, too much gravy or cranberry sauce and the whole thing will be a sloppy mess. That’s why it’s best to follow a recipe – and we might have found one of the very best.

Just when you thought a Boxing Day sandwich couldn’t get any better, we have found a recipe that uses a healthy slathering of Boursin.

It’s the internet’s favourite soft cheese, and we are already drooling at the thought of that creamy, garlicky flavour mingling with all our festive classics. Don’t take our word for it, try it for yourself:

‘This sandwich highlights the joys of Christmas day leftovers,’ says MasterChef winner, Kenny Tutt, who devised the mouthwatering dish. ‘Giving you the very best fillings with very little effort.

‘Being totally honest, I actually look forward to all the flavours of Christmas neatly tucked between two thick pieces of bread more than the main event itself. The mixture of sweet, crunch and creamy Boursin really do make this a decadent treat.

‘For a veggie alternative swap out the turkey for any leftover root vegetables like parsnips or carrots.’

Boxing Day sandwich with Boursin recipe

Serves 4


· 8 slices of thick white sourdough or bloomer bread

· 8 slices of leftover turkey, both white and brown meat

· Turkey stuffing, if there’s any left.

· 4-5 leftover roast potatoes

· Good handful of rocket

· Cranberry sauce

· Spreadable salted butter

· Black pepper and sea salt

· 150g pack of Boursin Garlic & Herbs


  • Heat your oven to 180c fan, 200c non-fan or gas mark 4.
  • Place any leftover potatoes on a baking tray and get them crunchy by roasting for 6-8 minutes. Season with a little salt and set aside.
  • Spread each slice of bread with salted butter and place butter side down on a chopping board or plate to start building your sandwiches.
  • Top four of the bread slices with cranberry sauce, rocket, turkey and stuffing. Crush your roast potatoes and place on top and season with black pepper.
  • Generously spread a good helping of Boursin Garlic & Herbs on the other four slices. Sandwich the two together and press down a little.
  • Heat a large frying pan or skillet over a medium heat. Cook the toasties in the pan for 2-3 mins each side, squashing with a spatula every now and then, until the bread is crisp and golden and the cheese has melted.
  • Cut in half to serve while warm.

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