Sandwich
•Five-Spice Roasted Turkey Bánh Mì
Total Time
30 min
Servings
4 people
Level
easy
Rating
(1)
Five-Spice Roasted Turkey Bánh Mì
This vibrant sandwich is the perfect way to transform roast turkey leftovers into something exciting and new. By tossing the meat in warm five-spice powder and soy sauce, it bridges the gap between a holiday roast and a classic Vietnamese street food staple.
Ingredients
2 cups cooked turkey, shredded or sliced
1 tbsp soy sauce
1 tsp Chinese five-spice powder
1 large carrot, peeled and julienned
1/2 cup daikon radish, peeled and julienned
1/4 cup rice vinegar
1 tbsp sugar
1/4 cup mayonnaise
1 tbsp Sriracha sauce
4 mini baguettes or French rolls
1 cucumber, cut into spears
1 jalapeño, thinly sliced
1/2 cup fresh cilantro sprigs
Instructions
- 1
In a small bowl, whisk together the rice vinegar and sugar until the sugar dissolves. Add the julienned carrots and daikon, tossing to coat. Let this sit for at least 15 minutes to quick-pickle.
- 2
In a separate small bowl, mix the mayonnaise and Sriracha sauce to create a spicy spread.
- 3
Place a skillet over medium heat. Add the cooked turkey, soy sauce, and five-spice powder. Sauté for 3-5 minutes until the turkey is heated through and fragrant.
- 4
Slice the baguettes lengthwise and toast them lightly until the exterior is crispy.
- 5
Spread the spicy mayonnaise generously on the inside of each baguette.
- 6
Layer the warm seasoned turkey onto the bread.
- 7
Top with cucumber spears, the drained pickled vegetables, jalapeño slices, and fresh cilantro. Serve immediately.
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