There is an unwritten rule that all Boxing Day foods should be easy, relaxed and yet, still decadent enough to hold up to the previous day’s festivities! This is one of them, you are paying tribute to yesterday’s excellent serving, and creating a sandwich that will turn into an annual tradition. Move aside bubble and squeak, leftovers have got competition this year.
Method
Start by making your stuffing. Preheat your oven to 180/160 fan and line a bread tin with parchment paper.
Finely chop your white onion and add to hot frying pan with a generous glug of olive oil. Fry for 10-12 minutes until soft and golden. Remove from the heat and add the cooked onions into a large mixing bowl to cool.
Once the onions have cooled, add the zest & juice of the lemon, the diced dried apricots, chopped sage leaves and finally, the sausage meat. Season with a good pinch of flaked sea salt and crack of black pepper. Mix with your hands until thoroughly combined.
Place the meat into the lined baking dish and bake for 35-40 minutes until golden brown. Allow to cool slightly.
To make the cranberry sauce, add all the ingredients together into a heavy bottomed pot, and set the heat to low/medium. Stir continuously until thickened. This should take 10 minutes, remove the cloves. Spoon into a bowl and pop into the fridge.
Toast three slices of bread for 1 person. Warm up the gravy in a pot and pour into a bowl.
Once toasted, butter two sides which will form the top and bottom, leaving the middle layer. Soak that slice of bread in your gravy for only a few seconds.
Layer your sandwich as follows-bottom layer of buttered toasted bread, with your homemade stuffing, brie, gravy-soaked bread, your cold cuts, cranberry sauce, topping off with your last slice of buttered toasted bread. Serve immediately.
