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Recipes for Everyone

Quorn Turkey Roast Leftovers Sanwich with Cranberry and Brie

Serves 2
cooking time
10 mins
409 cals * Per Serving

Indulgent yet healthy? You bet! This sandwich made with leftover Quorn Turkey Roast with Cranberry & Brie is the perfect lunch after Thanksgiving


  • 4 slices of cooked Quorn Turkey Roast
  • 6 slices of bread such as sourdough
  • 2 tbsp of cranberry sauce mixed with 1 tsp of wholegrain mustard
  • A handful of peppery salad leaves such as arugula
  • 4 slices of Brie cheese
  • 1 tbsp olive oil


  1. Lightly toast the bread then spread two of the slices with the cranberry/mustard sauce.
  2. Cover each with a little arugula, then add a Quorn Turkey Roast slice and top with a slice of cheese.
  3. Top each with another slice of toasted sourdough, spread with cranberry/mustard sauce, top with arugula, a Quorn Turkey Roast slice and Brie. Spread the remaining toasts with cranberry/mustard sauce and place on top of each sandwich.
  4. Preheat the oil in a skillet over a medium heat and place the sandwiches carefully in. Cook for 2-3 minutes on each side, pressing down occasionally, until the cheese is melted.
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