Use Leftover Turkey To Make This Gourmet Sandwich

Chef Jason Atherton — who's behind restaurants like one-Michelin-starred Pollen Street Social in London — shows you how to make a stunning sarnie with Christmas leftovers.

This festive sandwich is a lovely way to make use of that half-eaten turkey hanging out in your fridge. But this being a Jason Atherton recipe — the former chef and co-owner of Pollen and Esquina in Singapore is now based in the UK operating restaurants such as one-Michelin-star Pollen Street Social — it’s not just any old sarnie you wolf down in front of the telly. It’s an elegant tartine (open-faced sandwich). And it boasts posh ingredients like Spanish jamon iberico de bellota and crème fraiche (lightly sour French-style cream). In fact, it's elegant enough to be paired with champagne, so that's your New Year's Eve meal sorted. 

Turkey & Jamon Iberico Tartine

Serves one (also works as party canapes if sliced into smaller pieces)


For the tartine:

1 avocado, skin and seed removed and flesh mashed

1 tsp lemon juice

a handful of coriander, chopped

80g crème fraiche

1 slice sourdough bread (2cm thick)

½ bulb fennel, shaved finely

½ baby radish, sliced thinly

100g leftover roast turkey (or turkey ham)

20g jamon iberico de bellota, sliced thinly (try the brand Cinco Jotas)

a few glugs of good olive oil

For the cranberry sauce:

50g frozen cranberries

2 tbsp sugar

1 tsp lemon juice


For the tartine:

1. Mix the avocado with half of the lemon juice, ¾ of the coriander and crème fraiche. Season with salt and pepper to taste.

2. Toast the sourdough bread till golden-brown.

3. Meanwhile, dress fennel and radish in remaining lemon juice and a glug of olive oil.

4. Spread toasted bread with avocado mixture, then carefully drape with turkey and jamon Iberico slices.

5. Sprinkly with marinated fennel and radish.

6. Drizzle with some olive oil and spoon cranberry sauce over.

7. Garnish with remaining coriander leaves.

For the cranberry sauce:

1. In a saucepan, add cranberries, sugar and lemon juice.

2. Stir over medium heat till sugar dissolves completely.

3. Reduce heat and simmer for 10 min. Allow to cool before using.

(Alternatively, just buy ready-made cranberry sauce from good supermarkets.)


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