Use up some of the leftover roast turkey to make this tasty toasted sandwich with a twist. 


  • 2 thick slices of Warburtons Gluten Free Multiseed Sourdough Boule
  • ½ tsp butter
  • few thin slices Emmental cheese
  • handful spinach leaves
  • 1 fresh fig, sliced
  • few slices leftover roast turkey
  • freshly ground black pepper
  1. Butter the bread on the outside then turn over one slice so buttered side is down.
  2. Layer on the cheese, spinach, half of the sliced fig then the turkey. Place the other slice of bread on top with buttered side up
  3. Place the sandwich on a preheated griddle pan or non-stick frying pan and cook over a medium heat for a few minutes until the bread is starting to turn golden and the cheese is starting to melt. Don’t heat it too fast or the filling won’t be hot.
  4. Carefully turn the sandwich over using a spatula and toast for another few minutes on the other side, until the filling is heated all the way through
  5. Serve with a few extra spinach leaves and the rest of the fig, seasoned with black pepper.