A Leftover Sunday Roast Sarnie by Max Halley

Featuring Walkers Marmite Flavour Crisps

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Every time I have a roast I dream about making this leftover sandwich the next day. Don’t wee all make too much roast dinner anyway and this is a wonderful way of using up the leftovers.

Now, I don’t want to look like I’m shirking my duties here, but you’re gonna have to wing this one on your own a bit because try as I might, I just don’t know what you had for your roast. Luckily, this sarnie is extremely forgiving, so don’t worry too much about it. I had a roast chicken for my tea so I’m going for a chicken sandwich with all the trimmings, but please, feel free to adapt this leftover sandwich recipe in any way you like to accommodate what you might have had.

Dunking a sandwich in gravy (often called a French Dip) is always fun too! And don’t forget how easily this could be done with Christmas Dinner leftovers. A good balance of sourness is very important here too because much of the leftover sandwich contents are potentially quite rich.

Serves: 2

Requires Cooking: No

Vegetarian Option: No


  • Leftover roast chicken
  • A few leftover roast potatoes
  • 2 leftover stuffing balls
  • Leftover cooked carrots
  • ¼ raw onion chopped up into tiny pieces
  • Horseradish sauce (I may be mad, but I love horseradish with roast chicken)
  • 1 tablespoon mayonnaise
  • Juice of half a lemon
  • A small bowl of hot leftover gravy
  • A mini ciabatta from the supermarket, halved lengthways
  • Crushed Walkers Marmite Flavour crisps


  1. 1 Heat the chicken up in a saucepan with a splash of water (or even some gravy) and a splash of the lemon juice.
  2. 2 In a bowl, mash together the roasties, stuffing balls and carrots. Form them into little (bubble-esque) patties and fry them in a frying pan until golden.

    If they are too crumbly to form into patties you could add a beaten egg and a splash of milk and mash everything together some more before trying again.
  3. 3 Mix the horseradish (or your own Sunday Roast condiment of choice) into the mayo and spread that on the inside top of the bread.
  4. 4 Put the hot meat on the bottom, and top it with your little bubble patties. Squeeze lemon juice over these, then sprinkle with the raw onion.
  5. 5 Cover the mayo with the crisps, put the lid on and say “Ho-ho-holy smoke! This is delicious!” Which is something that will ring especially true when you dunk your sandwich in that little bowl of gravy you’re hiding from everyone.

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