Makes 2 sandwiches
For the coleslaw
200g Brussel sprouts, trimmed and finely sliced
1 medium red onion, thinly sliced
2 garlic cloves, finely crushed
3 spring onions, finely sliced
1 large carrot, peeled and grated
4 tbsp mayonnaise
2 tbsp sour cream
2 tsp Dijon mustard
½ a lemon, zest and juice
sea salt flakes
freshly ground black pepper
For the sandwiches
1 small onion, diced
1 tbsp cranberry sauce
4 stuffing balls
200g cooked turkey meat, shredded
2 brioche buns
4 rashers cooked bacon
6 slices of mature cheddar cheese
4 cooked pigs in blankets
Method for the coleslaw
Put the Brussel sprouts into a bowl along with the red onion, garlic, spring onions and carrot and mix well. In a separate bowl, mix together the mayonnaise, sour cream, mustard, lemon zest and juice and season with a little salt and pepper.
Tip the mayonnaise mixture into the bowl of sliced vegetables and stir well to coat.
Fry off the onion in the butter and add the cranberry sauce, stuffing and then the turkey. Stir in enough gravy to moisten the meat well, set aside and keep warm.
Preheat the grill. Halve the brioche buns and toast under the grill, cut side up. Once toasted, top with half of the turkey mixture, followed by the bacon and then the slices of cheese and grill until oozing. At the same time pop the pigs in blankets under the grill to warm through.
Top with the other bun half, stick a couple of pigs in blankets into the top of the bun and serve immediately with the Brussel sprout coleslaw.