Best Turkey Banh Mi Recipes

TURKEY BANH MI

Turkey Banh Mi image

Get the recipe for Turkey Banh Mi.

Provided by Ananda Eidelstein

Time 45m

Number Of Ingredients 15

Ingredients

0.5 English cucumber, halved lengthwise and thinly sliced
2 carrots, peeled and shaved into ribbons
2-inch piece ginger, peeled and smashed with the back of a knife
0.5 jalapeño, thinly sliced (optional)
0.5 cup unseasoned rice vinegar
2 tablespoons sugar
1 teaspoon kosher salt
0.5 cup mayonnaise
2 scallions, thinly sliced
0.25 teaspoon lime zest
2 teaspoons lime juice (from ½ a lime)
1 baguette, sliced horizontally and inside hollowed out
2 cups cooked turkey, torn into bite-sized pieces
0.5 cup torn fresh mixed herbs (such as basil, cilantro, mint)
Sriracha, for serving (optional)

Steps:

Mix cucumber slices, carrot ribbons, ginger, jalapeño, vinegar, sugar, and salt in a medium bowl. Set aside, stirring every 10 minutes, until pickled, about 30 minutes. Drain.
Stir together mayonnaise, scallions, lime zest and juice in small bowl. Spread on both sides of baguette. Place turkey on one side of baguette. Scatter pickled carrots and cucumbers over turkey, then top with herbs. Top with the other side of baguette. Slice in half.

TURKEY BANH MI

Turkey Banh Mi image

With its refreshing flavors, this sandwich -- a take on the Vietnamese banh mi -- is perfect the day after Thanksgiving. It combines turkey with spicy mayonnaise, fresh, crisp vegetables, and fragrant cilantro. Precise measurements aren't necessary; fill as you like.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes

Number Of Ingredients 8

Ingredients

Chilled cooked turkey
Mayonnaise
Asian chile sauce (such as our favorite, Huy Fong Sriracha)
Thinly sliced peeled cucumber
Grated carrot
Generous handful of fresh cilantro
Whole-wheat baguette
Jalapeno chiles, sliced, if desired

Steps:

Chop chilled cooked turkey, and mix with mayonnaise spiked with Asian chile sauce.
Layer turkey with thinly sliced peeled cucumber, grated carrot, and a generous handful of fresh cilantro inside a whole-wheat baguette. Add more heat with sliced jalapeno chiles if desired.

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

Categories Lunch, Supper

Time 30m

Number Of Ingredients 12

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