Roast Dinner Focaccia Moist Maker Sandwich

We're giving the iconic 'Friends' Moist Maker sandwich a try... but with a British twist!

Done in 20 minutes

Serves 1

Dish by Ori Goldberg

Ingredients

Everything you'll need:

4 tbsp creamed leeks

2 tbsp double cream

1 tbsp horseradish cream

handful of seasonal greens

sliced roasted chicken

handful ofroast potatoes

3 honey roasted carrots

3 roasted parsnips

1 tbspapple sauce

50mlgravy

focaccia

We don't get to celebrate Thanksgiving here in the UK, but we really wanted to try Monica's Moist Maker sandwich... so we've gone and taken all our Sunday roast leftovers, and made it into something mouthwatering.

Method

This one is all about using the leftovers you have, so first things first is grab whatever you may have leftover from your Sunday roast, ready for the sandwich.

For a really nice and punchy spread, add leftover creamed leeks, horseradish cream and double cream to a food processor, blending until smooth.

For any leftover gravy that may need a little refresh, add back to a small saucepan, and heat over medium with fresh thyme and garlic, to brighten up the sauce. We'll use this to dunk our moist maker layer in!

For any roast potatoes that may have escaped the Sunday feast, get them back in a hot oven for 5 minutes, and dust them with a generous handful of rosemary salt, resulting in extra crunchy, herby chip-like roasties perfect for the sandwich.

With leftover roasted meats, whether that's chicken, pork or beef, this can simply be cut very thin, ready to stack into the sandwich.

For carrots, parsnips and any seasonal greens you may have, just whack them in pan to heat gently with a little bit of out gravy.

Now we've revitalised our leftovers, it's time to build this beast. Spread some of that horseradish leek cream on the base, followed by a bed of our greens, then our meat. Next goes on a gravy soaked piece of focaccia, followed by the rosemary potatoes, carrots and parsnips, and finish with a spread of apple sauce (or your favourite condiment) and that's it! Wrap it up and take it to work, just remember to stay calm if someone eats it by mistake!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!