The ultimate Boxing Day-style meal – but even better because it’s handheld! This festive Christmas sandwich recipe is perfect for using up leftovers from your Christmas dinner. It’s loaded with veggie roast, fluffy stuffing, cheesy creamed leeks, crispy roast potatoes, cranberry sauce and served with hot gravy for dipping. It’s decadent, comforting, messy in the best way, and quite literally tastes like Christmas in a bite.

Perfect for leftover magic, but also easy to assemble fresh if you’re craving the flavours early in the season.

Ingredient Notes

• Garlic & herb buns – Soft brioche-style buns or ciabatta rolls work beautifully. Garlic & herb gives extra festive savoury flavour, but plain buns are fine if that’s all you can find!. Lightly toast for sturdiness.
  
• Vegetarian chicken roast – Choose your favourite brand; Quorn makes a great one, and I also love the “THIS” brand which we have here in the UK. Turkey-style alternatives also work. This recipe is an excellent way to use leftovers.
  
• Cheesy creamed leeks – Brings the rich, creamy element that makes this sandwich chef’s-kiss delicious. Leftover cheese sauce, cauliflower cheese or creamed spinach also works.
  
• Stuffing balls – Sage & onion stuffing is classic and easy to whip together. Crisp the edges in the oven for crunch.
  
• Roast potatoes – Crushing them slightly inside the sandwich gives texture and helps them stay in place. If using leftovers, reheat until crispy.
  
• Cranberry sauce – Sweet-tart balance against savoury roast flavours. Chilli cranberry jam is elite if you want heat.
  
• Gravy for dipping – Thick festive gravy works best so it clings to every bite. Heat until piping hot.

How to Make Your Festive Christmas Sandwiches

This recipe is ridiculously easy to put together, especially if you just need to heat up your leftovers first! Here’s a quick overview – but scroll down to the recipe card for the full recipe.

1. If cooking from fresh, cook your vegetarian roast, stuffing balls, creamed leeks, and roast potatoes – staggering timings as needed.
   (Or simply warm everything if using leftovers.)
   
2. Slice the buns in half and spread stuffing on one side and cranberry sauce on the other.
   
3. Layer in the vegetarian roast slices, crushed roast potatoes, and a generous scoop of cheesy creamed leeks.
   
4. Close the sandwich and press down to secure it.
   
5. Slice the buns in half and serve with hot gravy for dipping.
   

Chef’s Tips

• Toast the buns lightly to stop them going soggy under all the different fillings. Or (or also), wrap the buns in baking paper or foil to keep everything locked in!
  
• Add crispy onions or brie slices if you want to get extra extra.
  
• Warm plates + hot gravy = melts cheese + keeps the middle steamy. Trust me on this.
  
• If serving to a crowd, assemble everything and let guests dip themselves.
  

Storage

This festive sandwich recipe is best served hot and fresh – especially if you’re using up leftovers from Christmas. I wouldn’t recommend preassembling your sandwiches as they’ll likely go soggy and won’t taste as good when cold.

FAQs

Can I make this vegan?
Yes – use vegan roast, vegan cranberry sauce, dairy-free leeks, and plant-based buns.

No stuffing?
Use sage mayo, garlic butter, or even a layer of mashed potatoes to stop the sandwich from being too dry.

Can I add more fillings?
Absolutely – roast carrots, cabbage, Yorkshire pudding (!!), brie, chestnut puree. The more festive, the better.

What sides work well?
Crispy parsnips, leftover veggies, air-fryer roasties, or even a side salad to freshen things up.