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Turkey Banh Mi

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Turkey Banh Mi

Turkey Banh Mi
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
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total prep
Vietnamese sandwiches have taken American by storm. This version substitutes easy-to-find liverwurst and salami for the traditional pates.

Ingredients

  • 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

Directions

  • 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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    Roast Turkey