This sandwich is an American, use-what-you've-got variation on the Vietnamese bánh mì. Its fresh, tangy and spicy flavors cut right through leftover turkey and turkey liver pâté, yielding a not-so-Thanksgivingy solution to Thanksgiving leftovers!
(Note: Pickled Carrot and Daikon Radish recipe below adapted only slightly from J. Kenji López-Alt's Vietnamese Pickled Daikon and Carrots for Banh Mì (Do Chua) Recipe on seriouseats.com) —Desiree @ whatsinseasonwithdes
sandwich-sized baguette (light, crisp & airy, if you can find one)
Preheat oven to 350°. Halve the baguette lengthwise and warm it in the oven for a minute or two.
Smear the baguette with mayonnaise and optional chili sauce. Add a couple of dashes of Maggi to each side. Spread the pâté over the bread and top with a small heap of turkey. Pile on the cilantro, jalapeños and pickles. Close the sandwich, take a huge bite, and adjust the proportions to your liking.
Turkey Liver Pâté & Pickled Carrot and Daikon (adapted only slightly from J. Kenji López-Alt's Vietnamese Pickled Daikon and Carrots for Banh Mì (Do Chua) Recipe on seriouseats.com)
FOR THE PÂTÉ
Cut the turkey liver into 1/2-inch pieces, trimming away any visible membrane or blemishes.
In a medium skillet, melt 1 tablespoon of the butter over medium heat. Toss in the shallots and sauté for 3 minutes, or until translucent.
Add the liver pieces to the pan and allow them to sizzle undisturbed for the first 30-60 seconds. Sauté the liver for 4-5 minutes, turning occasionally. You want the pieces to be brown and caramelized on the outside with a rosy (not bloody) center.
Pour the Cognac into the pan and continue to sauté the shallots and liver for another minute or two. Most of the Cognac will have evaporated.
Remove the pan from the heat and allow the liver to cool for 5 minutes.
Scrape the liver, shallots and Cognac into a small blender, and blend them together with the milk and fish sauce. Add the remaining tablespoon of butter and blend one more time. Season with salt and pepper, to taste.
Transfer the pâté to a small ramekin or serving bowl. Bang the ramekin on the counter to help the pâté settle. Cover and chill for at least 3 hours before serving.
FOR THE PICKLED CARROT AND DAIKON
Place the julienned carrot and radish in a medium bowl along with the salt and sugar. Massage the vegetables until the salt and sugar have dissolved. The carrot and radish will have wilted slightly.
Pack the vegetables and their rendered liquid into a jar and pour in the vinegar and water. Store the jar in the refrigerator until ready to use (30 minutes is my sweet spot).