Turkey Banh Mi
So, in a little less than a week, many of us are going to have some leftover turkey. Now, I highly suggest you start with the classic, unbeatable turkey-cranberry-mashed potato sandwich, but if you still have lots of leftover turkey then you need to try this turkey banh mi. It's tangy, crunchy, turkey sandwich heaven.
If you aren't familiar with banh mi - it simply means "bread" in Vietnamese. A banh mi sandwich is usually served in a baguette and includes pickled veggies, mayo, pork, and sometimes paté.
If you're short on time, you could skip the whole pickling of the veggies thing, but I felt like that's what makes this a next level sandwich. And definitely toast the bread - it only takes two minutes and it's 100% worth it.
I'm so excited for Thanksgiving, but I'm watching the weather closely because it looks like a large storm might be hitting the Midwest on Wednesday night...right when we plan to be on the road. I haven't had to plan my travel around weather in YEARS. It certainly makes me miss the 360 days of sun a year in Qatar. Two years ago when we got married (outside in Minnesota) several people asked me what my rain plan was. I hadn't even considered a rain plan - we got maybe 5 to 7 days of rain a year in Doha, so I said my rain plan was that it wouldn't rain. (and, it didn't, so whew!)
Perhaps that should be my approach to Thanksgiving related weather - knock it off, Midwest, the plan is no freezing rain this weekend, okay?!
Now that that is settled, here's that awesome sandwich recipe you've been promised:
Turkey Banh Mi
Makes 2 large (4 small) sandwiches | Prep Time: 5 minutes | Total Time: 35 minutes
1/2 cup rice vinegar
1/4 cup water
1/4 cup sugar
1/3 cup shredded cucumber
1/2 cup shredded carrot
1/2 cup shredded cabbage
2 cups cooked turkey, diced or shredded
4 tablespoons mayonaise
2 tablespoons chili sauce (sriracha)
1 teaspoon garlic salt
juice from one lime
2 (12 inch) baguettes
1/4 cup chopped cilantro
Combine the vinegar, water, and sugar in a small saucepan and bring to a boil over medium high heat. Stir to dissolve the sugar then remove from heat.
Combine the carrot, cucumber, and cabbage in a medium bowl and pour the vinegar mixture over the top. Let pickle for 25 to 30 minutes.
Heat oven to 250 F (130 C). Half the baguettes and remove the bread in the center, creating a trough for the sandwich filling.
Toast the baguettes for 2 to 4 minutes in the oven.
Warm the turkey and then combine with the mayo, chili sauce, garlic salt, and lime juice.
Place half the turkey and half the veggies in each sandwich, top with cilantro and serve immediately.