7 chefs share the secret to a cracking Christmas sandwich - from chilli oil to gravy mayo

Christmas dinner is great and all, but arguably more thrilling is the pursuit of the perfect festive sarnie in the days that follow.

A trip to the fridge offers a world of possibilities, and it's a time of year where absolutely anything goes between two slices of bread. Turkey? Obvs. Stuffing? Essential! Leftover gratin? Why the hell not? While you're at it, throw in some sprouts and a rogue condiment or two.

One beauty of festive sarnies is that they're a glorious mishmash of whatever you have knocking about – but with a bit of TLC, they can evolve into something even more special. To help you level up your Christmas sandwich game, we asked a few top chefs to share their professional wisdom.

Chefs share Christmas sandwich tips

Get creative with your Christmas sandwiches (Credit: Twisted)

A roast dinner stuffed sando is all well and good, but when it comes to creating an above-average Christmas sandwich, the key is getting creative.

Don't just listen to us, though, here's what some of the UK's best chefs suggest:

Eran Tibi | Kapara and Bala Baya  

"A good Christmas sandwich should be glamorous, indulgent, and downright delicious! Utilise leftovers creatively – think extra cheese or blending leftover gravy with mayo for that exciting kick. And don’t be afraid to go wild with carbs; after all, it's Christmas! A truffle potato sandwich? Why not!

"I like to add a punch of flavour with smelly cheese and some harissa – because I add it to almost everything! A sweet element, like a glaze or leftover cranberry salad, brings that delightful burst of festive sweetness.

"Reducing leftover wine (or mulled wine even better!) into a sweet, thick glaze works wonders. You can either spread it or fold it into the protein of your sandwich for a delicious twist."

Leftover mulled wine makes an excellent glaze for meats (Credit: Getty_

Sebby Holmes | Farang

"The perfect festive sandwich needs something meaty, something sweet, something salty, something sour and something crunchy. For me it also needs a chilli hit too. Let's break it down!

"Something meaty: Smoked pork belly, braised in cider, coconut milk and fish sauce, finished on a grill.

"Something sweet & sour: peel and chop some bramley apples, gently cook in a pan with some sugar and a dash of water to make a chunky sour apple sauce.

"Something crunchy and salty: Make salted pork scratchings from the skin of the pork belly and lace your sarnie with it.

"Something spicy: Give it a friendly dose of your favourite hot sauce, I would use Payst burnt chilli but Sriracha would also work.

"Serve all in your favourite bread, I like a soft ciabatta, toasted on the inside."

Frank Yeung | Co-founder, 6 of 1 (Mr Bao, Daddy Bao, Master Bao)

"I think the key to a good Christmas sandwich is starting with a well-thought-out selection of ingredients, about four elements is perfect - don't just pile everything in!

"I like to include a variety of flavours that will complement each other and textures that will give structure for the perfect bite; not too wet or greasy, a bit of crunch, usually some acidity like a pickle or chutney.

"My go-to is always a bit of crispy chilli oil, the perfect punchy flavour with anything like turkey or ham."

Chilli oil is a great addition to a festive sarnie (Credit: Getty)

Jesse Elias | Gordo's Pizza

"I’m a bit new to the Xmas sando, growing up we had tamales and wasn’t really introduced to British Christmas dinner till I met my partner.

"That being said my father in law makes a wicked bubble and squeak come Boxing Day which makes a killer sando filling, along with good yolky fried egg (St Ewe Rich Yolk all day every day), mayo, and some hot sauce...really gets you set up!"

Prince Durairaj | Tamil Prince

"The perfect Christmas sandwich is all the best bits from the day before and balances all these elements: sweet, sour and spicy. It's also all about minimal effort but creating the best flavours. 

"When it comes to fillings, I like to go for masala lamb (which I cook over Christmas). It's slow-cooked with turmeric, red chilli and cinnamon.

"Generously top with a liberal amount of mint chutney and add a couple of slices of red onion for freshness. Add some sweet and sour mango pickle and dip the sandwich into a delicately spiced masala gravy. Delicious."

Shove some pickle in your festive sub, too (Credit: Getty)

Mike Harrington | William IV

"[The perfect Christmas sandwich is] always cold, with whatever you have leftover but always make sure you have plenty of thigh and leg meat, and the most important part, stuffing!

To stop it being dry, I bind it with some salad cream or mustard mayo."

Rahel Stephanie | Spoons

"As an Indonesian, a sambal or any spicy relish is a must-have in every meal for me.

"My favourite is sambal balado, a caramelised tomato-chilli relish that’s so versatile it pairs beautifully with any leftover trimmings you have.

"And of course, a crispy topping is essential – crispy shallots are quintessentially Indonesian and always complete a meal for me."

Happy sarnie making, one and all! (Credit: Getty)

You've got a cracking selection of tips to work with here, so go, spread your festive sarnie wings!

If you want even more inspo, we've got some advice from a bunch of sandwich artists here, too...

You've literally got no excuse not to slay the Christmas sandwich game this year.