Turkey Banh Mi

By

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!

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  • 4

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

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.

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