Leftover Turkey Banh Mi Sandwiches

• Cooked Turkey, shredded

  7.1 oz
• Fresh Baguette

  2 medium
• Carrot

  1 medium
• Daikon Radish

  0.5 medium
• English Cucumber

  0.5
• Fresh Cilantro

  0.3 cup
• Jalapeno

  0.5
• Mayonnaise

  2 tbsp
• Sriracha

  1 tbsp
• Soy Sauce

  1 tbsp
• Rice Vinegar

  2 tbsp
• Granulated Sugar

  1 tbsp
• Water

  0.5 cup
• Lime Juice

  1 tbsp

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Toutes les étapes

1. 1

   Prepare the quick pickles: Julienne the carrot and daikon radish. In a small bowl, combine rice vinegar, granulated sugar, and water. Stir until the sugar is fully dissolved. Add the julienned carrots and daikon to the brine and let them sit for at least 15 minutes to quick pickle.

2. 2

   Warm the turkey: If your leftover turkey is cold, you can gently warm it in a skillet over low heat or in the microwave until just heated through. You may add a splash of soy sauce for extra flavor.

3. 3

   Prepare the baguette: Slice each baguette lengthwise, but not all the way through, creating a hinge. If desired, lightly toast the baguettes in a toaster oven or regular oven for a few minutes until slightly crispy.

4. 4

   Assemble the sandwiches: Spread mayonnaise generously on one side of the baguette and sriracha on the other side (adjusting the amount of sriracha to your preferred spice level).

5. 5

   Add the warmed, shredded turkey to the baguette.

6. 6

   Drain the pickled carrots and daikon radish, then layer them over the turkey.

7. 7

   Add thinly sliced cucumber, fresh cilantro leaves, and thinly sliced jalapeno to each sandwich.

8. 8

   Close the sandwiches and serve immediately. Optionally, drizzle with a little extra soy sauce or a squeeze of fresh lime juice before serving.