Leftover roast chicken recipe
I hope you are all looking forward to Christmas. As Hana pointed out this morning there are just 12 days left till the big day itself (which reminds me I really should start that Christmas shopping……). With that in mind over the next twelve days I will be bringing you more festive inspired treats from Russell’s Kitchen including some quick and simple foodie gifts you can make for friends and family and more suggestions for alternative Christmas dinner recipes, after all turkey every year can be a little boring.
In my previous post in this series I looked at a simple alternative Christmas dinner recipe with a classic mediterranean roast chicken recipe, Chicken with 40 cloves of garlic. I know that sounds an awfully large amount of garlic but slowly roasted it becomes sweet and almost creamy. I served it with crisp and fluffy roast potatoes, winter vegetables and a homemade gravy.
But no matter how big your appetite or brood, there always seem to be Christmas dinner leftovers for boxing day. When I made the roast chicken we were left with this problem too, there was still a bit of chicken a few roast potatoes, lots of garlic and some of the lovely silky roast chicken gravy. Keep the potatoes, chicken, gravy and garlic for the boxing day leftovers for the ultimate Christmas leftover sandwich.
Christmas leftover sandwich
Boxing day lunch time comes round and there are still leftovers from yesterday’s Christmas dinner, time to transform them into an epic sandwich. The shops are open again and you will need a couple of bits to make these but it’s worth the trip, trust me!
Christmas leftover recipe
For 2 mega sandwiches
From your Christmas dinner:
1-3 bulbs of roasted garlic (two for decoration)
From the cupboards:
1 beef tomato
1 bag winter oak salad leafs
½ ripe avocado
Pepper to taste
Slice the baguette into appropriate sandwich sized bits and set to one side. Take the chicken carcass and remove the remaining meat, hopefully you should have a good mix of white and dark meat.
Cut the chicken into small pieces and add to a mixing bowl. To this add 3 cloves of roast garlic and mash it into the chicken, the garlic should be nice and soft – so easy to mash down. Add mayonnaise and pepper to taste.
Take the bread and evenly spread it with the leftover gravy. Slice the beef tomato and put 3 chunky slices on each of the sandwiches, top this with chunky slices of avocado followed by a generous topping of the chicken mayonnaise mix. Finish with the other chunk of gravy spread bread.
Serve with the roast potatoes, winter oak leaf salad and garnish with a bulb of garlic for presentation.
Recipe, text and photos By Russell Bowes