Turkey & ham ‘pie’ toastie

In a large bowl, stir the cheese and stuffing into the béchamel sauce, mashing the stuffing as you do so, until well combined; season with black pepper. Set a large, nonstick frying pan over a low- medium heat. Put 4 slices of bread on a board and spread the sauce mixture over the top. Layer on the turkey and ham, then spread over the cranberry sauce. Scatter with crispy fried onions, then press the remaining slices of bread on top.

Spread the tops of the bread with ½ of the mayonnaise, then place them in the hot pan, mayo-side down (you may have to do this in batches). Spread each top with 1 tbsp mayonnaise, cover with baking parchment and put another clean frying pan on top with a couple of cans of beans or tomatoes in it to weigh it down. Cook the sandwich(es) for 2-3 minutes, then turn over, cover with the parchment and weigh down again, cooking for a further 2-3 minutes until golden, the meats are piping hot and the cheese has melted. Repeat with the remaining sandwiches.