An ingenious and delicious way to use up left over roasted turkey post-Christmas dinner. Substitute the turkey for any other left-over roast meat such as ham or chicken, and replace the Gruyère or Cheddar with spare hard cheeses from the cheese board! This is comfort food Christmas style.
40 g unsalted butter
40 g plain flour
400 ml milk
2 tablespoons Dijon mustard
100 g mature cheddar cheese, grated
8 slices of white bread (I used a bakery white bloomer)
100 g Gruyère cheese, grated
400 g leftover cooked turkey
Preheat the oven to 220ºC/gas 7.
In a saucepan on a low heat, melt the butter until foamy, but not coloured, then stir in the flour. Cook for 3 minutes. Pour in the cold milk and whisk well to avoid lumps forming.
Raise the heat and leave to simmer for a few minutes. Remove from the heat, stir in the mustard and add the cheddar and season with a little salt and pepper.
Line up the bread on the work surface and spread 4 slices with cranberry sauce, then Stilton sauce and sprinkle over half the Gruyère.
Top with turkey and sandwich with the remaining bread. Press lightly, then spread the 4 tops with the remaining sauce and finish by added the remaining Gruyère.
Bake until the cheese melts and the sandwiches turn golden brown. Serve with a green salad.