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How to make the perfect toastie

Putting mayonnaise, instead of butter, on the outside of the bread is the greatest toastie hack you’ll ever learn. It gets infinitely more crisp than butter

Ingredients

  • 4 slices white bloomer bread
  • 4 tbsp mayonnaise
  • 6 tbsp cranberry sauce
  • a few slices cooked turkey
  • a few slices cooked stuffing
  • 8 slices brie
  • 3 spicy pickled beetroots, sliced (we used Waitrose sweet and spicy beetroots)
  • 4 tbsp coleslaw

BUBBLE AND SQUEAK

  • 6 roast potatoes, finely chopped
  • 25g cooked brussels sprouts, finely chopped
  • 50g roast parsnips, finely chopped
  • 50g roast carrots, finely chopped
  • 2 pigs in blankets, finely chopped
  • 1½ tbsp Branson Original Pickle
  • 2 tsp vegetable oil

Method

  • STEP 1

    Start by making the bubble and squeak. Put the roast potatoes, sprouts, parsnips, carrots and pigs in blankets in a bowl with the pickle and lots of seasoning. Mash with a potato masher until it starts to combine and the mixture holds together when squeezed. Form into two 10cm x 7cm patties. Heat ½ the vegetable oil in a frying pan and fry the patties for 2 minutes on each side until golden and crisp.

  • STEP 2

    Put the bloomer slices onto a large chopping board and spread the outsides with mayonnaise. Spread 1 tbsp of cranberry sauce on the inside of each slice and divide the turkey and stuffing between 2 of the slices. Spoon the remaining cranberry sauce over the top of the bubble and squeak patties, followed by the brie slices. Put onto the sandwiches, followed by the beetroot and coleslaw, and top with the remaining 2 bloomer slices.

  • STEP 3

    Wipe the frying pan clean with kitchen paper and heat the remaining tsp of oil, then wipe with kitchen paper. Fry the sandwiches, weighing them down with a clean pan, for 2-3 minutes on each side or until really golden and crisp. Cut in half and serve.

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