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Boxing Day Sarnie

Name: Boxing Day Sarnie
Yield: 4
Ingredients: 2.00 tbsp Burgundy Mustard PGI; x 1.00 French baguette; 200.00 g leftover volaille de Bresse PDO; 150.00 g leftover roasted vegetables; 2.00 tbsp leftover gravy; x 10.00 cornichons

The best way to use up all these beautiful leftovers from your Christmas feast!

Ingredients For

Sauces & condiments

Burgundy Mustard PGI

2 tbsp See the article
French baguette x 1
leftover volaille de Bresse PDO 200 g
leftover roasted vegetables 150 g
leftover gravy 2 tbsp
cornichons x 10

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Preparation

Slice the french baguette horizontally in 2 or 3 depending on your appetite, and then slice it vertically.
Spread a tablespoon of whole-grain Dijon mustard on one slice. If you have some gravy leftover, you can baste the other half with it for an extra moist sarnie.

Layer the leftover vegetables first (and confit garlic in case you have some at hand), then the meat, and finish with some pickles - we like French cornichons, of course!