Brie Passano
Hands-On Time
15 Mins
Total Time
45 Mins
Yield
2 sandwiches (serves 2-4)

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.

How to Make It

Step 1

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.

Step 2

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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