Vietnamese turkey sandwich (banh mi)
- November 2018
- Serves 4
- Hands-on time 15 min
This Vietnamese twist on a classic turkey sandwich is ready in 15 minutes, budget-friendly and makes the perfect lunchbox filler.
- 10.3g (1.1g saturated)
- 40.5g (9g sugars)
- 2 carrots, coarsely grated
- 1 cucumber, deseeded and thinly sliced
- 2 tbsp seasoned rice vinegar
- Finely grated zest and juice 1 lime
- 1 red chilli, deseeded and finely chopped
- Handful fresh herbs (such as coriander, basil and mint), roughly chopped
- 1 long stonebaked baguette
- 4 heaped tsp mayonnaise
- 4 heaped tsp plum or hoisin sauce
- 2 x 80g packs cooked sliced turkey (or 150-160g leftover roast meat)
- In a glass or ceramic bowl, mix together the carrots, cucumber, vinegar, lime zest and juice, fresh chilli and herbs. Set aside.
- Cut the baguette into quarters, then slice each quarter in half horizontally. Remove the soft bread inside (see tips) leaving a cavity for the sandwich filling.
- Spread one half of each sandwich with 1 tbsp mayo and the other with 1 tbsp plum or hoisin sauce. Pile on turkey and pickled veg, shaking off most of the pickling liquid, then sandwich together. Wrap in cling film and chill until ready to eat.
Use the leftover bread to make breadcrumbs. Freeze, then defrost to use as a topping for baked fish.
Make and chill the sandwich in the morning to eat at lunchtime – the flavour will be even better.
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