Serves: 4
Preparation time: 5 minutes
Cook time: 10 minutes
1) To make the onion butter, simply mix the softened butter and onion powder together. Spread the butter over both sides of the bread slices.
2) Top 4 slices of bread with cranberry sauce, turkey, ham, stuffing and two slices of cheese. Place the remaining bread on top and press together.
3) Gently heat olive oil in a large non-stick frying pan and transfer two sandwiches to the pan, place a flat weight on top of each and cook for 3 minutes until golden. Remove the weight, flip the toasties and cook for a further 3 minutes, then remove to an oven tray and keep warm while you cook the remaining sandwiches.
4) Preheat a grill to moderate.
5) Sprinkle grated cheese over the toasted sandwiches and grill until melted. Sprinkle with chopped herbs and pomegranate seeds before serving.
60g Dromona butter, softened
1 teaspoon onion powder
8 thick slices of sourdough bread
2 tablespoons cranberry sauce
4 slices of leftover Christmas turkey
4 slices of leftover Christmas baked ham
4 tablespoons of stuffing
100g Dromona Vintage cheddar cut into 8 slices
100g Dromona Grated Mature Cheddar
1 teaspoon olive oil
