Turkey Banh Mi
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Ian Knauer
Vietnamese sandwiches have taken American by storm. This version substitutes easy-to-find liverwurst and salami for the traditional pates.
- 1 medium carrot, peeled
- 1/4 pound radishes
- Kosher salt
- 1/4 cup distilled white vinegar
- 2 tablespoons water
- 1/4 cup sugar
- 4 fresh sub rolls
- 1/2 cup mayonnaise
- 2 cups shredded leftover turkey
- 8 ounces liverwurst
- 4 ounces sliced Genoa salami
- 1/2 small English cucumber (4 ounces)
- 1 jalapeño chilli
- 1 cup cilantro sprigs
- Julienne the carrot and radish into matchstick-sized strips, then toss with 1 teaspoon salt. Let drain in a colander for 30 minutes.
- Meanwhile, bring the vinegar, water, and sugar to a simmer in a small saucepan, stirring until sugar is dissolved.
- Rinse the carrot and radish then drain and pat dry. Combine with the vinegar mixture.
- Split each roll almost through lengthwise, leaving one long side intact. Spread 1 tablespoon of the mayonnaise on both sides of each roll. Divide the turkey, liverwurst, and salami between rolls.
- Cut the cucumber into long slices. Thinly slice the jalapeno. Top the meats with cucumber slices and some jalapeno to taste. Drain the carrot-radish pickle and divide between sandwiches, then top with the cilantro sprigs.
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