Everyday Meals

Ultimate Christmas sandwich ‘all the flavours of Christmas neatly tucked between bread’

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The Masterchef winner created his sandwich with Boursin. It includes delicious soft cheese, as well as turkey, stuffing and cranberry sauce.

Kenny said: “This sandwich highlights the joys of Christmas day leftovers.

“Giving you the very best fillings with very little effort. To be 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 left-over root vegetables like parsnips or carrots.”

Ultimate Christmas sandwich recipe

Serves four


  • Eight slices of thick white sourdough or bloomer bread
  • Eight slices of leftover turkey, both white and brown meat
  • Turkey Stuffing, if there’s any left.
  • Four to five leftover roast potatoes
  • A good handful of rocket
  • Cranberry sauce
  • Spreadable salted butter
  • Black pepper & sea salt
  • 150g pack of Boursin Garlic & Herbs

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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 six to eight 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 two to three 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 whilst warm.

Kenny also shared his “perfect” gravy recipe to smother your Christmas dinner in. 

His version is made with white wine and red currants.

Kenny makes his gravy with the juices from his roast turkey.

He adds a kick of flavour with star anise.

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