Leftover Sandy


Holidays are for eating, sharing and gathering. After the big meal, leftovers can make a wicked awesome meal the next day! We’re toasting up some bread with a plant-based butter + garlic spread, layering it with mashed potatoes, Field Roast Hazlenut Cranberry Roast, cranberries, gravy and shaved Brussels sprouts to make the sandwich of your dreams.


  • 3 cloves of roasted garlic, smashed into a paste
  • ¼ C plant-based butter
  • 4 pieces of thick Texas-style sourdough bread
  • Field Roast Hazelnut Cranberry Roast prepared according to package instructions
  • 1 C leftover mashed potatoes from your holiday dinner
  • ⅓ C leftover cranberry sauce
  • 2 C leftover gravy
  • ½ C Brussels sprouts, shaved on mandolin thin


  1. Following package instructions, prepare the Hazelnut Cranberry Roast. If serving leftovers, allow 2 slices of the roast for each sandwich and reheat in the microwave, in a steamer, or in saute pan. If using leftovers, reheat the mashed potato and gravy as well.
  2. For the garlic bread, combine the garlic and plant-based butter together. Spread over 4 slices of thick bread.
    Preheat a cast iron pan over medium heat. Place the bread, butter side down, and allow to toast for about 3 minutes. Remove from heat.
  3. Time to assemble.
    Spread half of the mashed potatoes onto two slices of the bread. Top with two, 1-inch thick pieces of the Field Roast for each sandwich, followed by cranberry sauce, a generous amount of gravy and handful of shaved Brussels sprouts. Top with the remaining bread slices and serve immediately.
  4. The perfect holiday leftover sandwich that will be well rewarded with a nap following consumption.

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