Ingredients
- 1crusty round or oval white loaf (needs to be quite deep)
- 4-6 TbspStaffords Mint Sauce, Staffords Old Style Mustard or Staffords Cranberry Jelly
- As neededleftover cooked beef, lamb, pork or turkey, thinly sliced
- As neededleftover cooked chipolata sausages, thinly sliced lengthways (optional)
- As neededleftover cooked stuffing, thinly sliced (optional)
- As neededfresh lettuce or baby spinach leaves
- As neededtomatoes, thinly sliced
- As neededroasted red peppers from a jar
- As neededProvolone, thinly sliced
- To tastesalt and freshly ground black pepper
- To serveextra Staffords sauce
Made with Staffords
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Method
Carefully slice the top off the loaf and pull out most of the bread, leaving a thin layer attached to the crust. Be careful not to break the crust.
Depending on which leftover meat you are using, spread the Staffords sauce of your choice inside the loaf. Fill with layers of meat, sausage, cold stuffing, lettuce or spinach, tomatoes, peppers and Provolone, seasoning with salt and pepper as you build the filling.
When the loaf is full, replace the top and wrap tightly in foil. Place in the fridge with a weight on top and leave for a few hours or overnight.
Cut into thick slices and serve with extra Staffords sauce.
