"Cooked Turkey breast, pork, sage and onion stuffing mayonnnaise with cranberry and redcurrant sauce and spinach on malted bread."
Every Monday the bread has been soft with a welcome earthiness thanks to the malted nature of it. There's always a plentiful supply of spinach too which is perhaps an odd choice for a festive sandwich (I sure as hell don't have spinach on Xmas day anyway) but I'm grateful for the nod to some kind of veg -and lettuce just wouldn't work here either.
Week-on-week the turkey is good too; it's moist and retains about as much flavour as you're going to get from the traditional Christmas bird. The cranberry and redcurrant sauce is tart enough to err on the right side of sweet, and complements the meat well. The reason why I'm addicted to this sammie however is the pork, sage and onion stuffing mayonnaise. I love a good stuffing (oo-er), and Boots have been very smart to incorporate it into the sauce rather than keep it as a separate layer. For me the biggest selling point of this sandwich is so often its downfall too. The amount of mayo is very hit and miss, some days it's smothering the turkey (just how I like it) and others it's like Boots' sarnie makers are running out of fillings (see today's pathetic covering below). Boo.