Left Over Festive Toastie

Name: Left Over Festive Toastie
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 serving
Ingredients: 2 pieces Bread; 2 tspn Butter; 2 tspn Cranberry sauce; 2 tbsp Sage and onion stuffing; 30 g Brie; 2 Bacon rashers; 60 g Cooked chicken

Prep

Cook

Total

10m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Butter the bread and then pop one butter side down and then spread over the cranberry sauce and stuffing.

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For

pieces

Bread

tspn

Butter

tspn

Cranberry sauce

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Per Serving

Calories

656kcal

Fat

24.2g

Carbs

68.8g

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Made it?

Lunch

Comments

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Callie C

2 days ago

I added some left over pigs in blankets in mine as i didnt have any brie 🙈super good 🐷🐷

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Left Over Festive Toastie

Prep

Cook

Total

10m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Butter the bread and then pop one butter side down and then spread over the cranberry sauce and stuffing.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

For

pieces

Bread

tspn

Butter

tspn

Cranberry sauce

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Per Serving

Calories

656kcal

Fat

24.2g

Carbs

68.8g

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Made it?

Lunch

Comments

Cancel

Callie C

2 days ago

I added some left over pigs in blankets in mine as i didnt have any brie 🙈super good 🐷🐷

Cancel

More to explore

Banana and Raspberry Porridge Bites

15 minutes

Cheesy Sausage & Mash Pie

50 minutes

Calories

488

Protein

43.7g

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488

Protein

43.7g

One Pot Pizza Topped Rigatoni

40 minutes

Calories

451

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451

Air Fryer Cheeseburger Bagel

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348

Protein

25.6g

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Protein

25.6g

Bacon And Mushroom Stroganoff

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257

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4.2g

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Left Over Festive Toastie

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Comments

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Left Over Festive Toastie

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Comments

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