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Turkey Banh Mi

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New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

35 mins total
15 mins prep

Recipe Filed Under
Turkey, Pork, Vegetable, Meat, Vietnamese, Easy, Main Dish, Sandwich, Lunch, Picnic, Thanksgiving

Provided By: Ian Knauer

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Vietnamese sandwiches have taken American by storm. This version substitutes easy-to-find liverwurst and salami for the traditional pates.

Ingredients

Serves:

1 medium carrot, peeled

1/4 pound radishes

Kosher salt

1/4 cup distilled white vinegar

2 tablespoons water

1/4 cup sugar

4 fresh sub rolls

1/2 cup mayonnaise

2 cups shredded leftover turkey

8 ounces liverwurst

4 ounces sliced Genoa salami

1/2 small English cucumber (4 ounces)

1 jalapeño chilli

1 cup cilantro sprigs

Directions

Julienne the carrot and radish into matchstick-sized strips, then toss with 1 teaspoon salt. Let drain in a colander for 30 minutes.

Meanwhile, bring the vinegar, water, and sugar to a simmer in a small saucepan, stirring until sugar is dissolved.

Rinse the carrot and radish then drain and pat dry. Combine with the vinegar mixture.

Split each roll almost through lengthwise, leaving one long side intact. Spread 1 tablespoon of the mayonnaise on both sides of each roll. Divide the turkey, liverwurst, and salami between rolls.

Cut the cucumber into long slices. Thinly slice the jalapeno. Top the meats with cucumber slices and some jalapeno to taste. Drain the carrot-radish pickle and divide between sandwiches, then top with the cilantro sprigs.

Related Recipe:
Roast Turkey