Turkey Banh Mi

By Carolanne

Alison Ashton
By ALISON ASHTON @ContentKitchn

By the end of the long Thanksgiving weekend, you’re ready for a change of flavor pace. This sandwich takes its delicious cue from the iconic Vietnamese sandwich. Gobble, gobble!

Ingredients

• 2 Tbsp cranberry sauce
• 1 Tbsp warm water
• 1 Tbsp fish sauce or soy sauce
• 1/2 tsp sugar
• 1 serrano chile, seeded and minced
• 1 garlic clove grated
• 2 limes, divided
• 1 lb roasted turkey, shredded (about 3 cups)
• 1 (8-oz) French baguette or 4 (7-inch) French rolls
• 1/4 cup mayonnaise
• 1 Tbsp Sriracha
• 1/4 cup thinly sliced red onion
• 1 carrot, peeled and cut into matchsticks
• 2 radishes, thinly sliced
• 1 jalapeno pepper, thinly sliced (optional)
• 1/2 cup cilantro leaves

Details

Servings 4
Adapted from parade.com

Preparation

Step 1

In a medium bowl, combine first 6 ingredients and juice of 1 lime, stirring to dissolve sugar. Add turkey, tossing to coat. Let stand 15 minutes, stirring occasionally.

Cut baguette into 4 pieces. Cut each piece in half lengthwise, leaving each hinged so it opens like a book. Hollow out bread, leaving a ½-inch border. Combine mayonnaise and Sriracha; spread evenly on cut sides of bread. Layer evenly with turkey mixture, onion, carrot, radishes, jalapeno and cilantro. Cut remaining lime into wedges; serve with sandwich.