Christmas Sandwich With Moist Maker (From Friends)
If you're a Friends fan, you already know about Ross's sandwich, and honestly, we think about it more than we'd like to admit. This is our plant-based take on the legendary Moist Maker Christmas sandwich, and it is absolutely unreal. Crispy bubble and squeak patties, leftover roast filling, egg-free mayo, and that all-important gravy-soaked middle slice that makes the whole thing come together. It's the kind of sandwich that turns leftover Christmas dinner into something you're actually more excited about than the big day itself. Make this, trust us.
Before You Start
- Bubble & squeak patties prepared (see website recipe)
- Leftover gravy ready
- Large frying pan
Ingredients
- bubble & squeak patties - see our recipe for Bubble and squeak patties on the website
- crusty bread
- plant-based mayonnaise
- leftover greens - like cavolo nero or kale
- cranberry sauce
- leftover gravy
- leftover carrots - cut into small pieces
- leftover brussels sprouts - cut into small pieces
- leftover roasted beetroot - cut into small pieces
Method
Fry the bubble and squeak
- For the bubble and squeak patties, take left over Giant Sausage Roll mixture (or Roast Wellington mixture)
- Form it into patties with your hands, roll them in plain flour and fry them in olive oil until they’re crispy on the outside
Start assembling your sandwich
- Slice your bread into 1 inch thick slices
- Cut the crust off one of the slices and put it to one side
- Spread egg free mayo over your sandwich slices
- Add a layer of kale, then the bubble and squeak patties then some cranberry sauce
For the moist maker
- Dip the crustless bread in the leftover gravy (this is your moist maker)
- Put the moist maker on top of the cranberry sauce
Finish and serve
- Add the carrots, Brussels sprouts and beetroot
- Put the lid on your sandwich, skewer it to keep it together and slice it in half carefully (use a bread knife)
Tips & Variations
- Make the Moist Maker count: Warm your gravy properly before soaking the middle slice. It needs to be properly drenched, not just damp. This is not the time to be shy with the gravy.
- Crispy patties every time: Make sure your pan is properly hot before you add the patties. A medium-high heat and a good glug of olive oil will give you that golden crust. If they're sticking, leave them a bit longer, they'll release when they're ready.
- Customise your layers: We love adding a handful of leftover roasted veg or a smear of cranberry sauce in there too. Henry always sneaks in a bit of English mustard as well, which works brilliantly against the richness of the filling.
Why This Works
The Moist Maker is everything. That middle slice of bread soaked in warm gravy is what separates a good sandwich from a life-changing one, so don't skip it. Using the leftover Giant Sausage Roll or Roast Wellington mixture for the bubble and squeak patties means you're packing in all those deep, herby, savoury flavours from Christmas Day, and frying them until crispy gives you an incredible texture contrast with the soft bread.