Banh mi, the beloved Vietnamese sandwich, gets a Thanksgiving makeover in this flavorful recipe. Traditionally made with pork, this variation is packed with leftover turkey, but sandwiched with the traditional pickled veg, creamy mayo, and crusty bread you know and love. Surely you’ll have carrots leftover from making stuffing, and you most likely set aside some turkey for the next couple of days. The rest of the recipe is easily adaptable: feel free to use whatever herbs you have on hand. Needless to say, it's time to say goodbye to the standard day-after-Thanksgiving turkey sandwich and make this one instead. It might just become a new tradition.
½ 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
½ jalapeño, thinly sliced (optional)
½ cup unseasoned rice vinegar
2 tablespoons sugar
1 teaspoon kosher salt
½ cup mayonnaise
2 scallions, thinly sliced
¼ 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
½ cup torn fresh mixed herbs (such as basil, cilantro, mint)
Sriracha, for serving (optional)
How to Make It
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.
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