Special festive sandwich recipes to inspire your leftovers this Stephen’s Day …
Griolladh, Dublin, Kildare, Cork
Griolladh’s signature Christmas toastie The Crambo is painted with butter, grilled to perfection and loaded with roast turkey, glazed ham, stuffing, crunchy crisps, gravy mayo, Ballymaloe cranberry sauce and Secret Sambo Sauce!
Ingredients
Grilled organic sourdough
Butter
Signature cheese blend (mozzarella and cheddar)
35g Ballymaloe cranberry
70g shredded ham
30g traditional stuffing
10g crunchy crisps
50g roast turkey breast
Gravy mayo
Method
Flip the sandwiches to have the unbuttered side of the sandwich on top. On one of the slices of bread, put two slices of cheddar and one slice of mozzarella. Close the sandwich, making sure you have buttered sides of the bread on the outside. Put the toastie on the grill heated up to 250°C, buttered side down. Toast for around two minutes each side until the bread is golden and crisp. Place both toastie slices on a plate and start layering. Sprinkle with a pinch of sea salt and enjoy! @griolladh
Poulet Bonne Femme, Blackrock, Monkstown, Rathcoole
We started our Christmas sandwich back in 2017. It was an instant success. We began selling it in late November and were planning to take it off the menu after New Year’s Day, but every day more and more customers came in begging us just to make up one as a favour. It caught on and now we serve our the Ho Ho Ho Sandwich all year!
Ingredients
Sourdough or granary bread
Irish butter
Dijon mustard
Cranberry sauce
Free range rotisserie chicken
Honey roast ham
Housemade Christmas stuffing
Coleslaw, if you wish
Method
Serve on sourdough or granary bread with Irish butter, Dijon mustard and cranberry sauce. Free range rotisserie chicken and honey roast ham is piled up with our housemade Christmas stuffing (bread crumbs, Irish butter, onion, apricots, cranberries, orange zest, sage, rosemary, thyme and chestnuts). It’s a mouthful, but plenty of customers add in our coleslaw for added moreishness! @pouletbonnefemme
Greenville Deli, Rathmines, Monkstown, Inchicore
Greeneville Christmas Special
The famous Greeneville Christmas Special! Roasted Turkey, hand carved ham, parsley, sage and onion stuffing, brie, pickled red cabbage, cranberry sauce and mustard mayo on sourdough. This comes with Greenville homemade cranberry aioli dip and a little bag of crisps when you get it in one of their three locations – or you can try recreate it at home with the recipe below …
Ingredients
Bretzel sourdough
Cranberry sauce
Mustard mayo
Sliced roast turkey breast
Maple glazed ham
Parsley, sage and onion stuffing
Creamy Wicklow brie
Pickled red cabbage
Method
First we take 2 slices of Bretzel sourdough bread.
On one side we put fresh cranberry sauce, on the other zingy mustard mayo.
We then add slices of roasted turkey and maple glazed ham, our homemade stuffing, delish Wicklow brie and pickled red cabbage.
It’s then toasted up and served.
You’d want to be hungry! @greenvilledeli
Timbertrove Café, Rathfarnham
One of Timbertove’s three delicious Christmas sandwiches (the other two being ham and turkey, and a veggie Christmas special) is their turkey and brie toasted ciabatta oozing with homemade stuffing and cranberry sauce. The café also serves homemade mince pies, Christmas cupcakes, gingerbread, and apple and cinnamon crumble.
Ingredients
Ciabatta baguette
Cranberry sauce
Turkey breast
Brie
Homemade stuffing
Method
Spread a thick layer of cranberry sauce on a soft ciabatta baguette. Place a few slices of turkey breast on the sandwich. Add two chunks of brie. Top it off with a generous helping of homemade stuffing. Toast until crispy and the brie melts. Just don’t burn your mouth on the melted cheese! @timbertrovecafe
Cáis, Dingle, Co Kerry
Our Christmas feast toastie includes home-baked ham and turkey, herb stuffing, brie and Folláin cranberry sauce.
Ingredients
Roast turkey and home-baked ham
Herb stuffing
Sourdough bread
Folláin cranberry sauce
Folláin brie
Method
Make sure to use Irish quality assured meat. Make your homemade stuffing by sautéing onions in butter, then adding breadcrumbs, mixed herbs and roasted hazelnuts for some crunch. Layer cranberry first, then meat, stuffing in the middle and brie on top. Butter the outside of the bread and place on a frying pan. Weigh down the sandwich with any weight or a heavy pot. Cook for three minutes on each side and voilà! @we_are_cais
Bread 41, Dublin 2
Step aside traditional sandwiches and cue croissants! Hard on the outside and soft inside, the cranberry jam in this Christmas Danish cuts through the tart creaminess of the mustard béchamel. Perfect if you’re looking for something a bit different.
Ingredients
Bread 41 croissant
Housemade cranberry sauce
Herbed sourdough stuffing
Mustard béchamel
Mature Cooleeney cheese
Sea salt
Method
The Bread 41 buttery croissant dough base is baked inside a deep cupped dish. We fill our Christmas Savoury Danish with housemade cranberry sauce and herbed sourdough stuffing. We then coat the filling in mustard Béchamel and a soft, mature Cooleeney cheese. This is all then topped with some more herbed sourdough and sea salt then baked again to create an outer shell with a gooey centre. @bread41dublin
SEE MORE: The Ultimate Christmas Dining Guide