Turkey Bánh Mì
A Vietnamese-inspired sandwich packed with tender turkey, tangy pickled slaw, and a spicy chilli mayo. Quick to assemble and bursting with fresh, vibrant flavours.
Ingredients
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Turkey⚖ 140 g 4⅔ pcs
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Carrots⚖ 160 g 🥕 2 pcs
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Golden Caster Sugar⚖ 15 g 💧 17.6 ml 🥄 1¼ tbsp
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Chicken Liver⚖ 50 g 1¼ pcs
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Mayonnaise⚖ 14.1 g 💧 14.8 ml 🥄 1 tbsp
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Cucumber⚖ 300 g 1 pcs
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Ground Ginger⚖ 10 g 1 pcs
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Red Cabbage⚖ 75 g ⅛ pcs
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Red Chilli⚖ 45 g 🌶️ 1 pcs
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Mint⚖ 25 g 25 pcs
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Rice Vinegar⚖ 7.5 g 💧 7.4 ml 🥄 1½ tsp
Also in this recipe
- Baguette 2
Total nutrition
531 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- To make the pickled slaw, tip the carrots and red cabbage into a large bowl. In a small bowl, combine the ground ginger, rice vinegar, golden caster sugar and a few pinches of salt, then pour over the vegetables and toss well. Set aside for at least 15 minutes to lightly pickle.
- Halve the baguettes lengthways and spread the chicken liver pâté over the bottom half. Top with the pickled slaw, sliced cucumber and 140 g of turkey. Mix the mayonnaise with the chopped red chilli and dollop over the filling. Scatter over a handful of fresh mint leaves and the remaining sliced chilli, then press the sandwich together and serve immediately.
Source:
TheMealDB
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