Neven Maguire's St. Stephen's Day Fully Loaded Focaccia

Ingredients

• 1 Pack Simply Better Italian Romana Focaccia
• 1 Carton Simply Better Wild Sage & Sautéed Onion Sourdough Stuffing
• 1 Tbsp Simply Better Toscano IGP Extra Virgin Olive Oil
• 200g Simply Better Cooked Turkey (leftovers – mix of white & brown)
• 6 Tbsp Leftover Gravy
• 3 Tbsp Simply Better Handmade Roasted Garlic Aioli
• 200g Cooked Simply Better Ham
• 1 Pack Simply Better Braised Red Cabbage
• 2 Handfuls Baby Spinach Leaves
• 1 Pack Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar
• 3 Tbsp Simply Better Handmade Caramelised Red Onion Relish
• 1–2 Packs Simply Better Hand Cooked Crinkle Cut Pickled Onion Crisps

Method

1. Preheat the oven to 220ºC (425ºF/Gas Mark 7). Put the focaccia on a baking sheet and place on the middle shelf of the oven for 8 minutes, then remove and leave to cool. Cover the stuffing with tin foil and place alongside for about 20 minutes until heated through.
2. Heat a large non-stick frying pan and add the oil, then sauté the turkey until crisp and lightly golden. Drizzle over half of the gravy and toss until nicely coated. Remove from the heat.
3. To make the aioli-gravy, mix the rest of the gravy with the aioli until evenly combined. Cut the focaccia in half horizontally and spread this all over then layer up all the ingredients in your preferred order, before finishing off with the spinach, Cheddar and caramelised red onion relish. Place the top half back on as a lid, then press down gently. Cut into squares and serve with a handful of the crisps on the side. Time to sit back and tuck into the best sandwich of your life!