What could be better than Thanksgiving leftovers, right?
I decided after a big heavy Thanksgiving feast that nothing beats the refreshing and bold flavors of a Turkey Bahn Mi the following day! It is a take on the Vietnamese Banh Mi where I spice thing up by combining Sriracha mayonnaise with roast turkey, and then layer crisp vegetables and fresh cilantro. Just fill the sandwich as you like and eat!
Ingredients:
Chilled cooked roast turkey chopped or shredded for 4 sandwiches (about 1 pound)
2/3 cups Mayonnaise like Duke’s, Hellman’s or Blue Plate
1 tablespoon Asian chile sauce like Sriracha
2 green onion finely chopped
1/2 thinly sliced peeled cucumber
1 cups coarsely grated carrot
1/4 cup unseasoned rice vinegar
A handfull of fresh cilantro sprigs
4 Fresh Baked Whole-wheat baguettes
Jalapeno chiles, sliced thin
Salt and Ground pepper
Directions:
Combine the carrot and cucumber with rice vinegar and let sit for 15 minutes, tossing occasionally. Chop or shred chilled cooked turkey and mix with chopped green onion and mayonnaise spiked with Asian chile sauce like Sriracha. Layer turkey with thinly sliced peeled cucumber, grated carrot, and a generous handful of fresh cilantro inside the whole-wheat baguette. Add more heat with thinly sliced jalapeno chiles if desired. Add salt and pepper to taste.
Recipe Adaptation and Photo by MarthaStewart.com
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