Wondering what to do with all the leftovers from your Christmas meal? Or perhaps you're feeling peckish as the night draws in.

This recipe is a far cry from traditional culinary delights that use up festive leftovers. James Martin's toasted sandwich is comforting and versatile, with endless variations.

It's the perfect alternative to bubble and squeak and, according to the British chef, the "ultimate Christmas sandwich".

The recipe, which calls for veggies, cold meats, and cranberry sauce sandwiched between two slices of crusty bread, is "a bit epic".

But the James Martin's Saturday Morning host does more than sandwich everything together. He pours over a creamy sauce and bakes the finished sarnie in the oven to meld the flavours, forming a gooey, delicious filling.

James Martin's Christmas sandwich recipe

Ingredients

One round loaf of crusty bread

300g sliced ham

One reblochon, sliced

300g cooked chicken

One jar of cranberry sauce

200g stuffing

12 pigs in blankets

200g cooked brussels sprouts

100g wilted spinach

Three onions, sliced and caramelised

For the sauce

50g butter

4 tbsp plain flour

550ml full-fat milk

Salt and pepper

A hot oven is essential for crispy results, so start by preheating the oven to 200C.

Make a start on the white sauce by first melting the butter in a saucepan. Quickly whisk in the flour to remove lumps and cook for two minutes.

Gradually and the milk, whisking continually until the mixture is bubbling. Now take the bread and cut a 20cm wide x 3cm circle lid from the top, pop to the side, then hollow out the middle of the loaf.

Layer portions of the ham, cheese, chicken, cranberry sauce, white sauce, stuffing, pigs in blankets, and vegetables one after another until they're gone to ensure you get a bit of everything in each bite.

Season with salt and pepper between layers, and repeat until the bread is filled. Press down, pop the bread lid on, then bake in the oven for 30 to 40 minutes until golden and bubbling.