This Festive Yorkshire Pudding Sandwich is everything you love about a Christmas roast, all in one golden, crispy handheld bite. Melty Brie, vegan pigs in blankets, creamy mash, and a spoonful of cranberry sauce are tucked inside a giant Yorkshire pudding and toasted to perfection. It’s the ultimate cosy comfort food — perfect for Christmas leftovers or just when you want a bit of festive indulgence
Why You’ll Love This Festive Yorkshire Pudding Sandwich Recipe
This recipe is an easy twist on a classic Christmas roast dinner, but with much less effort. It’s also perfect for using up leftovers, and you can easily swap any of the filling ingredients for your favourite trimmings. Once grilled to perfection, the Yorkshire sandwich is beautifully crispy on the outside while remaining deliciously melty on the inside thanks to the gooey Brie.
Ingredients You’ll Need
- 2 giant Yorkshire puddings (defrosted if using frozen)
- 2 tbsp cranberry sauce
- 200g readymade mashed potato, heated through
- 6 sage and onion stuffing balls, cooked
- 4 pigs in blankets, cooked
- 100g Brie, sliced
- Gravy to serve
Step-by-Step Instruction
Prepare the Fillings
To make sure your Yorkshire pudding sandwiches are heated through, prepare your fillings just before cooking so they’re still warm when you assemble the sandwiches.
Assemble Your Yorkshire Sandwiches
Lay out the Yorkshire puddings. Spread cranberry sauce over half of each pudding, then spoon the mashed potato on top. Add the pigs in blankets and tear over the stuffing balls. Finish with slices of Brie.
Toast to Perfection
Heat your panini press. Alternatively, use a griddle pan and turn the sandwiches halfway through cooking. Take a Yorkshire pudding and carefully fold it over the fillings so everything is fully enclosed. Heat until the outside is crispy and the cheese has melted. Repeat with the second pudding. Meanwhile, warm the gravy and serve it drizzled generously over the sandwiches.
Tips & Tricks
- Don’t overfill your Yorkshire pudding. Make sure you can fold it over without exposing the fillings or tearing the pudding – this keeps your sandwich neat and makes it easier to toast.
- For extra crispy edges, brush the outside of the Yorkshire with a little oil or vegan butter before toasting.
- Use leftovers! Christmas or Sunday roast leftovers work perfectly – swap in leftover stuffing, roast potatoes, or your favourite festive trimmings.
- Keep your fillings warm before assembling so the Brie melts evenly and everything is deliciously gooey inside.
Variations & Add-Ons
- Switch out the cranberry sauce for your favourite condiments, such as mustard or caramelised onion chutney.
- Try a different cheese – blue cheese or grated Cheddar work beautifully for a stronger, savoury flavour.
- Use roast potatoes instead of mash for extra crunch and texture.
- Add caramelised onions or roasted veg to make the sandwich even more indulgent.
Storage & Reheating
This festive Yorkshire pudding sandwich is definitely best enjoyed straight after cooking, while it’s still crispy and melty. However, you can assemble them ahead of time and store them in an airtight container in the fridge for a couple of days before toasting. Reheat in a panini press or under a grill until warmed through and the cheese has melted.
Similar Recipes
Check out more of my festive recipes:
Festive Yorkshire Pudding Sandwich
Ingredients
Method
- To make sure your Yorkshire pudding sandwiches are heated through, prepare your fillings just before cooking so they’re still warm when you assemble the sandwiches.
- Lay out the Yorkshire puddings. Spread cranberry sauce over half of each pudding, then spoon the mashed potato on top. Add the pigs in blankets and tear over the stuffing balls. Finish with slices of Brie.
- Heat your panini press. Alternatively, use a griddle pan and turn the sandwiches halfway through cooking. Take a Yorkshire pudding and carefully fold it over the fillings so everything is fully enclosed. Heat until the outside is crispy and the cheese has melted. Repeat with the second pudding. Meanwhile, warm the gravy and serve it drizzled generously over the sandwiches.
