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Serves
2 with leftover vegetables
Author Notes
This recipe won me second prize in my local newspaper's Thanksgiving leftover sandwich contest. It is a great sandwich, full of flavor and texture. The amounts given here will serve 2 with leftover pickled vegetables. So it can be expanded to serve a larger number. I just took what I know as a banh-mi sandwich and substituted turkey and bacon for the pork and pate. I used parsley and celery leaves instead of cilantro because that is what I had on hand. I like the way the minced ginger clings to the carrot and cucumber when you remove the vegetables from the marinade; it adds a nice spice to the crunchy vegetables. It was a lighter, fresher tasting departure from the usual post-Thanksgiving sandwich. Enjoy! —Donna
Test Kitchen Notes
This sandwich is pretty simple recipe to make, however I'd use it more as a concept that an actual recipe. I love banh mi and this is a creative way to use up leftover turkey. —Victoria Ross
Ingredients
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1 teaspoon
peeled, finely minced ginger
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1/4 cup
brown sugar
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1/4 cup
white or rice wine vinegar
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1/4 teaspoon
kosher salt
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1
medium carrot, peeled and coarsely shredded
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1/2
seedless cucumber, cut crosswise in pieces about the same lngth as the rolls you are using, and sliced thinly lengthwise (this is most easily done with a mandolin)
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2 tablespoons
mayonnaise
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1/8 teaspoon
Sriracha or similar hot sauce
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4-5 drops
sesame oil
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4 pieces
cooked and drained bacon
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2-4 ounces
thinly sliced turkey per sandwich
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2 tablespoons
roughly chopped flat leaf parsley and celery leaves
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2
French rolls
Directions
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In a medium bowl, whisk together the minced ginger, brown sugar, vinegar, and salt. Add the shredded carrots and sliced cucumbers and allow to marinate for 20-30 minutes.
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In the meantime, blend the mayonnaise, hot sauce, and sesame oil together in a small bowl.
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After the vegetables have finished marinating, drain them in a sieve set over a small bowl. Split the rolls almost all the way through and open them out. Slather the spicy mayonnaise over each side of the rolls. Layer 2 slices of bacon, then the turkey and the drained vegetables on the bottom half of the roll. Sprinkle the chopped parsley and celery leaves over top and close the roll. Slice in half diagonally and serve with a cold beer or a cup of herbal tea. (Leftover pickled vegetables can be stored in the refrigerator for a day or two).
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