Here’s an epic way to use your Christmas leftovers – make a toasted bread bowl sandwich! Based on a type of Italian sandwich called Muffulettas, these are currently all the rage in Sydney so you can feel very on trend!
Perfect portable food, this is certainly not your average sandwich. Crispy and buttery on the outside, mine is stuffed with Christmas leftover ham, turkey, spinach, antipasto type things and cheese. But anything goes!
Anything goes in this bread bowl sandwich!
Christmas Leftovers are precious around these parts. It only rolls around once a year, and everyone in our family really makes an effort with their allocated dishes.
So quite often, you’ll find various family members sidling up to the leftover ham or whatever dish took their fancy in particular that year to pack themselves a generous quantity of it before all the remaining leftovers are shared out equally and fairly to everyone.
We’re shameless. 🤷🏻♀️
So. When it comes to consuming leftovers in any form other than reheating it as is, it needs to be worthy.
I promise – this bread bowl sandwich is worthy!
Not your usual sandwich!
This is somewhat different to your usual sandwich. I call it a bread bowl because it’s made by hollowing out a bread loaf (use the leftover bread for Meatballs!) then filling it with all manner of things (Christmas leftovers in this case) before popping the lid back on, weighing it down with something heavy (I use a cast iron skillet) then baking it until it’s toasty.
The bread bowl shape isn’t just a “hack”. It allows us to stuff this sandwich with way more things than you can between 2 slices of bread. It holds all that goodness in when we weigh it down while it bakes so all the flavours meld together and it makes the crust super crispy.
And if that wasn’t enough, did I mention that we brush it with garlic butter too?? Inside AND out! 🙂
The filling – there are no rules!
Anything goes here. Leftover ham, turkey, pork, roasted veg, cheese, fresh salads. You’re only restricted by your imagination!
I probably wouldn’t use medium rare cooked meats like Prime Rib or Roast Lamb because it seems like a bit of a shame to cook a meat to perfect blushing pink only to cook it through in this Bread Bowl Sandwich.
But other than that, I can’t think of many things that would make our Christmas table that I wouldn’t put inside a Bread Bowl Sandwich. See above the video for an extensive list of ideas!
Terrific portable food
This is the sandwich that I make to share with friends and family on international flights because it travels so well and is made for sharing. It’s one of those foods that’s terrific fresh out of the oven OR the next day because the flavours have had time to meld even more.
Granted, I don’t usually make this with Christmas Ham!! 😂 This special Christmas edition Bread Bowl Sandwich is a once a year thing. And to be honest, the video plus some of the photos had to be shot with deli turkey and ham because I ran out of leftovers from this years’ Glazed Ham and juicy Roast Turkey.
So usually, I make this Bread Bowl Sandwich with deli cold cuts. And actually, this recipe is based on an Italian sandwich called Muffuletta which is made the same way but usually using a round bread loaf and of course, Italian cold cuts and antipasto things.
Muffuletta’s seem to be all the rage at the moment. At least, here in Sydney. So you can feel very “cool” if you make this!! 😂 ~ Nagi x
PS The two photos below are the version made with actual leftovers from this Brown Sugar Glazed Ham, this juicy Roast Turkey and leftover antipasto-y things from this Festive Italian Cheese Log.
BROWSE ALL CHRISTMAS LEFTOVER RECIPE IDEAS!
FILLING IDEAS – LEFTOVER CENTRAL!
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Deli meats or leftover homemade Glazed Ham
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ANY cooked meats that aren’t too saucy. Not just sliced roasts (pork roast, honey butter pork loin, roast chicken, turkey) but also chopped up or shredded cooked meat (eg Greek Chicken, Pork Carnitas, BBQ Pulled Pork, Mexican Shredded Beef) or even Meatloaf, Rissoles or Meatballs!
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Antipasto type things are idea because they’re juicy. Chopped olives, artichokes, sun dried tomatoes (terrific flavour punch) and peppers is the mix I used (leftovers from this Italian Cheese Log)
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Greens – baby or normal spinach are my favourite, followed by rocket / arugula. If I use tomato or other juicy vegetables, I slice them, shake off excess water then wedge them in the middle (don’t want to make the base soggy). I also use leftover cabbage salad (wring out excess liquid).
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Cheese – Not just melty cheese, also feta, goats cheese, ricotta (SO GOOD!), even a sprinkle or shavings of parmesan!
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Roasted and other cooked veg – SO GOOD. Pretty much anything – pumpkin, Brussels, carrots. I have even been known to spread the base with a layer of mashed potato.
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Canned veg – I’ve done corn and beans in the past when I made a Mexican style one with Mexican Fiesta leftovers!
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Stuffing. OH YES!
And more sandwiches and sliders
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Steak Sandwich – super quick
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Pastrami Sandwiches – Rye bread piled high with homemade pastrami. EPIC!
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Cubanos – Cuban Pork Sandwich
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Monte Cristo – ham and cheese French toast sandwich
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Browse all Sandwiches & Sliders recipes – and Burgers!
WATCH HOW TO MAKE IT
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Christmas Leftovers Toasted Bread Bowl
Ingredients
- 1 round or oval bread loaf (Note 1)
- 300 g / 10 oz ham, turkey and other cooked meat slices
- 1 cup roughly chopped antipasto things (olives, sun dried tomato, chargrilled peppers, artichokes, feta etc)
- 4 - 6 slices cheese of choice (I used Swiss in the video)
- 3 big handfuls baby spinach (~75g / 2.5oz)
Garlic Butter:
- 50 g / 3 tbsp salted butter , melted
- 1 garlic clove , minced
Instructions
- Preheat oven to 180C/350F.
- Mix butter and garlic.
- Cut the top off the bread loaf. Pick out bread from the loaf and the lid, leaving a wall and floor about 1.5cm / 3/5" thick.
- Place bread on a large sheet of foil on a baking tray.
- Dab / brush inside with butter. Layer with: half spinach, turkey, antipasto things, remaining spinach, ham, cheese.
- Tuck flappy bits inside the loaf, top with lid.
- Brush with butter all over. Wrap with foil.
- Weigh down with something flat and heavy - cast iron skillet is ideal.
- Bake for 20 minutes. Remove skillet and foil.
- Bake for a further 10 minutes until golden.
- Cut into thick slices and serve immediately!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
When Dozer (and I) spotted the gingerbread house….
This is so convinent and basarh at the same time.
Wow this was just added to my list to make for a little get together we have next weekend!!!
Perfect Leeanne! N x
So good! I had my first muffuletta last year at a restaurant in Sydney and have wanted to make one at home since then but never did. I had a flight today from Brisbane to Sydney so yesterday I made this sandwich to have on the plane. I had to buy some deli meat because I was out of Christmas ham but it was delicious with the deli ham, hot salami and mortadella. It definitely won’t be the last time I make this! 🙂
Great stuff Sarah!
Dammit I’m drooling again… happy new year Nagi from Cathy and Sparky!
Hi Nagi
I made your brown sugar glaze for my ham this year and it was delicious. I think I’m going to use some of the left over ham and make this as well. It looks amazing! Happy New Year to you and Dozer. I love all the photos that you post of him, he is adorable. 🙂
This bread bowl reminds me of my panini maker only better coz you can stuff more meat and veggies into it! 😂
I still haven’t made your homemade pastrami yet N coz I’m waiting for a sale on chuck roast. The store bought pastrami is expensive even when it’s on sale!
I like the pics of you and Dozer, esp the Christmas ones N!
Have a great weekend!
As they say in Boston, these sandwiches look Wicked Good. I’d do it tomorrow, but I am already committed to Sliced Roast Beef on Weck–the Buffalo version of California’s French Dip sandwich.
Awesome idea! Your leftovers look amazing!
I just drooled at the bread bowl sandwich! That was just after making your fab Paris Mash on Xmas Eve – it was delicious, Nagi!! 🙂 Loved when Dozer spotted the beautiful gingerbread house – did he attempt a lick?! 🙂 From SF wishing you and Dozer a wonderful New Year, Merilyn.
This looks so good. Thanks for sharing the recipe.
Sanity! Logic!! Humour ! Fun ! I have a dear Italo -American friend in Chicago who actually cooks turkey to be able to make this !! What a delightful way to pay nought in time nor money to have priceless meals with a grin on one’s face . . .
Hi, if ever I don’t know what to make for lunch or dinner your website is my first point of call – I’m going to try this super duper sandwich today. Everything I have made from your site has worked and is delicious – thanks for making it easier for us all. Happy New Year Nagi
Looks delicious! I’ve never had muffuletta cold, primarily because it was all eaten in a single go while warm and melty–but will make extra to try it, since I’d never even considered it as a portable option, either. What a terrific tip! Thanks!
Italian salami cheese log was a big hit over the holidays, by guests and gift recipients of it. Improvised a bit for gifts, putting it in mini disposable loaf pans and topping it that way, and it worked out fine. Thanks!
PS I tend to use cheeses that aren’t super melty and that are more about the flavour when I travel. So things like feta is amazing, I even use parmesan if I don’t have anything else because I always have it on hand. I have even been known to use up leftover plastic hamburger cheese! 😂
We like cheese, but aren’t cheese snobs, and always have plastic hamburger cheese in our fridge, too! I still get an occasional craving for a childhood favorite–a can of stewed tomatoes (pref. Delmonte) whizzed in a blender, heated, with 2-3 oz. hamburger cheese diced and melted into it, served over elbow macaroni.
Thanks! Good to know!!! We like Swiss, Ementhaler, and Provolone especially, so that will work well for us! 🙂
For Parmesan-like cheese, we favor one called “Robusto,” which might be just the retailer’s name for it–it’s like a stronger and nutty flavored parm, so that should work for a cold one.
OMG! That is the most amazing gift idea!! I made little gift packs of my Festive Brie with pomegranate, chopped pecans and maple syrup – but your idea is SO MUCH BETTER!! N xx
I’d actually thought of doing the Brie too, but had already bought everything for the little loaves! This being maple and maple syrup territory, though, will very likely be doing that next year to switch things up!
Maple syrup is available everywhere here–sized from tiny “nip” bottles (perfect for Brie gifts!) to gallon jugs, and all grades of syrup too.
How fabulous this looks. Must try it! But I’m curious – I’m a bit surprised you are allowed to take your own food on an International flight?
Absolutely ok! It’s just when you arrive, the food you can bring in depends on the country’s border control and most countries have heavy restrictions on fresh food – this wouldn’t be allowed!! 😂 I’ve taken bento boxes, Vietnamese rice paper rolls (though my sauce got swiped at security on the way in because it’s a liquid 😩), all sorts of things. I especially make the effort to make something when I am on the super budget airlines where you have to pay for food – it’s so expensive!!
Thank you for tonight’s dinner, Nagi. Just need to get the bread! Have a very happy NYE – looking forward to another year of wonderful recipes from RecipeTin Eats!
Ooh! Love to know what you think – and what you put IN it!! Happy New Year to you too Ann 🙂 N x
previously near the recipe was the word print, if I hit that my computer would print the recipe. Now I do not see the word print
Hi Sean! It’s still there 🙂 It’s at the top of the recipe card with a little Printer picture on it! N x
Wow gooooy,, YUMI, you need to be hungry for this, am not, Sorry Nagi . After doing shopping now am eating someone else food. Our local hairdresser send by neighbour full Xmas meal for two days. Than friend came with bag of shopping. On Xmas Am friend stop by to leave stir fry and sauce was still hot, Pantone, cashew, HONOSLY. And this is all true and God is my witness postman got EXPRESS PARCEL OMG, ON BOXING DAY FRIEND WAS OUT AND GERMAN BAKERY WAS OPEN SO SHE GOT ME DARK VIENNA RYE BREAD WITH CARAWAY SEEDS. PLEASE DO NOT ASK ME WHAT NEXT. OH YES ON21ST NEIGHBOUR GOT STUFF FROM STABLES F TO FEED THE GARDEN.. NO PLANS IN MY HOUSE JUST TAKE AS IT COMES. Send Dozes photos to Germany they Love him. Have good week.
Wow, it’s a never ending parade of friends! I love hearing that Vera! Merry Christmas! N xx
OMG Nagi!!! I cannot wait to try this recipe. I love bread and love finding new ways to cook with it, rather then just a side for dipping and soaking up yummy goodness. I didn’t have leftovers, so deli cuts will have to do and oooo love some antipasto!
I hear you Jenn. Bread is my Deserted Island food. I could never survive a low-carb diet because I love bread too much!!
Wow what a yum idea. Love all your recipes and your Dozer.
Hope you get a chance to try it Mary!! N xx
THIS NOT ONLY SOUNDS DELICIOUS BUT A GREAT WAY TO USED UP THOSE HOLIDAY LEFTOVERS. HAVE TO TELL YOU I ABSOLUTELY LOVE THE PICTURES OF DOZER, HE IS DEFINITELY A LOVE. MERRY CHRISTMAS TO YOU AND YOURS FROM WILMINGTON DELAWARE, USA
So glad you love seeing photos of that giant smelly fur ball!!! 😂 Merry Christmas to you too Pam! N x