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Phil Vickery's ultimate bacon butty and Christmas toasties

Elevate your festive snacking with Phil’s ultimate guide to indulgent Christmas toasties and the perfect bacon butty. Think turkey, ham, and sprout slaw packed into a carb-loaded masterpiece or a Christmas cake and cheese combo for a sweet-and-savoury twist. And on top of all that, he’s showing us how to make his perfect bacon butty.

Phil Vickery’s Ultimate Bacon Butty

Serves: 2

Ingredients

4 slices white bread 8 slices good quality dry-cured back or streaky bacon Soft unsalted butter, to spread Condiments of your choice: Tomato ketchup Brown sauce English mustard Chill sauce


Method

This is just for fun, everyone has their own favourite version of a bacon sandwich. Choose the bread, toasted or not, the bacon or the condiments to suit your personal taste! 

1. Griddle, fry or grill the bacon according to taste. Remove from the pan and set aside, leaving any bacon fat in the pan (if using). 

2. Leave the bread ungrilled or, If liked, place the bread in the griddle or frying pan and grill/fry one side of the bread. Alternatively, grill one side of the bread. Remove from the pan or grill. 

3. Butter one side of the bread or the untoasted side of the bread. Pile 4 slices of bacon each onto 2 of the buttered sides of the bread. Top with any condiments of your choice before sandwiching together with the remaining bread, toasted side face up. To serve, slice in half.


Phil Vickery’s Roast Turkey and Stuffing Toastie

Serves: 2

Ingredients

4 slices of cheap white bread Olive oil spread or soft butter 4 crispy roast potatoes, cut into small pieces 2 slices cooked turkey, chopped really finely 2-3 tbsp stuffing, chopped up 2-3 tbsp pickle ½ tsp English mustard


Method

1. Butter or olive spread the bread on one side. 

2. Mix all the ingredients together really well. Spread evenly on 2 slices of bread and add the top slice and press down really well. 

3. Place a piece of baking parchment into a non-stick frying pan. Gently heat. 

4. Spread a little butter or olive oil spread on the top side of one slice of bread. Lay the buttered side down directly into the pan on top of the parchment. Lay another piece of parchment on top of the sandwich and press down with another pan. 

5. Cook for 4-5 minutes until the bottom is lightly brown. 

6. Lift off the top pan and parchment and butter or spread the top of the toastie then turn over onto the hot parchment. Again top with the second piece of parchment and the pan again and cook for 4-5 minutes to brown well and warm through. 

7. Once all warm and cooked, lift out of the pan and slice in half. Serve with Brussels and red cabbage ginger slaw.


Phil Vickery’s Cheddar Cheese and Christmas Cake Toastie

Serves: 2

Ingredients

4 slices cheap white bread Olive oil spread or soft butter 4 thick slices of Cheddar cheese 75g Christmas cake 2 pickled onions, sliced Ground black pepper


Method

1. Butter or olive spread the 4 slices of bread on one side. Lay the cheese onto the buttered side of the bread. 

2. Sprinkle over crumbled Christmas cake, then top with pickled onions and the second buttered slices of bread and press down really well. 

3. Place a piece of baking parchment into a non-stick frying pan. Gently heat. 

4. Spread a little butter or olive oil spread on the top side of one slice of bread. Lay the buttered side down directly into the pan on top of the parchment. Lay another piece of parchment on top of the sandwich and press down with another pan. 

5. Cook for 4-5 minutes until the bottom is lightly brown.

6. Lift off the top pan and parchment and butter or spread the top of the toastie then turn over onto the hot parchment. Again top with the second piece of parchment and the pan again and cook for 4-5 minutes to brown well and warm through. 7. Once all warm and cooked, lift out of the pan and slice in half. Serve with Brussels and red cabbage ginger slaw.


Phil Vickery’s Brussels and Red Cabbage Ginger Slaw

Serves: 4

Ingredients

12 Brussels sprouts, very finely sliced ¼ small red cabbage, very finely sliced 1 tbsp chopped fresh ginger 2 tsp sesame oil 5 tbsp olive oil 5 tbsp cider vinegar 1 tbsp runny honey 2 tsp Dijon mustard Salt Ground black pepper Pinch or two of chilli powder


Method

1. Mix everything together really well and leave to marinate for an hour or so. Best left overnight.

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