• 75g cooked turkey
  • 1 soft white bap
  • 3 slices of tomato
  • Handful of baby spinach leaves
  • 2 thick slices of mature cheddar
  • 5 thin slices of chorizo
  • Bacon and coffee jam
  • 750g smoked streaky bacon
  • 300g white onion
  • 200g espresso
  • 100g muscovado sugar
  • 75g cider vinegar
  • 75g maple syrup
  • 3 cloves garlic
  • 2 dried chipotle chillies

Leftover Turkey? Here’s Pete’s idea for a delicious ‘leftover turkey’ sandwich with bacon and coffee jam


Fry the bacon until crispy and drain off any fat, but reserve it for later on.

Put the bacon and all the other ingredients into a pot, cover with a lid and cook in the oven for 3-4 hours or until your desired consistency.

Slice the bap twice giving you three sections. Spread a tablespoon of good quality mayonnaise on the bottom layer and a good squeeze of mild mustard, then top this with the baby leaf spinach.

Heat the reserved fat in a frying pan, add the slices of chorizo and fry till crispy, then remove. Place the middle section of the bap into the frying pan and cook on both sides till golden and the bread has absorbed all the cooking fat.

Place the toasted layer on top of the bottom layer. Top this with the sliced tomatoes, turkey and a good amount of the bacon and coffee jam.

Place the cheddar slices on top and lightly grill until melted.

Top with the final layer and enjoy.

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