Turkey Club Sandwich

Layer pancetta on a lined baking sheet and bake in an oven set at GM4/180°C for 20 minutes until crispy. Re-heat stuffing balls to 72°C. Wash & tear lettuce and slice tomatoes. Toast sourdough then build sandwich. Spread a thick layer of mayonnaise over one slice of bread, top with lettuce, tomato and another slice of bread. Spread this with a layer of cranberry sauce, sliced turkey, crushed stuffing balls and crispy pancetta. Finish with a final slice of bread and sandwich together. Cut in half and skewer with wooden gun and serve.

Top tip: Add any pancetta juices to the mayonnaise and stir well to give an even more bacony flavour.