TURKEY BáNH Mì

Turkey Bánh mì image

Use up leftovers from a Sunday roast such as turkey and red cabbage in this vibrant Vietnamese sandwich

Provided by Emily Kydd

Time 30m

Number Of Ingredients 12

Previous Next

Ingredients

2 small baguettes
50g chicken liver pâté
¼ cucumber , thinly sliced on the diagonal
140g leftover turkey , shredded
1 tbsp mayonnaise
1 red chilli , 0.5 finely chopped, 0.5 finely sliced
handful mint leaves
2 small carrots , coarsely grated
75g red cabbage , thinly sliced
¼ tsp grated ginger
½ tbsp rice vinegar
½ tsp golden caster sugar

Steps:

To make the pickled slaw, tip the carrots and cabbage into a large bowl. In a small bowl, combine the ginger, rice vinegar, sugar and a few pinches of salt. Pour over the vegetables and toss together. Set aside for at least 15 mins.
Halve the baguettes lengthways and spread the pâté over the bottom half. Top with the pickled slaw, cucumber and turkey. Mix the mayonnaise with the chopped chilli and dollop over the top. Scatter over the mint leaves and sliced chilli. Sandwich together and dig in.

Nutrition Facts : Calories 541 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 1.6 milligram of sodium