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Prep time
3 hours
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Cook time
25 minutes
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Serves
1
Author Notes
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
Test Kitchen Notes
Sandwich fan? Tune into our podcast, The Sandwich Universe, where co-hosts and longtime BFFs Molly Baz and Declan Bond debate and cook up iconic sandwiches every ‘wich way. —The Editors
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Ingredients
- Bánh Mì
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1
sandwich-sized baguette (light, crisp & airy, if you can find one)
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1 handful
leftover Thanksgiving turkey
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2
heaping spoonfuls leftover Turkey Liver Pâté (recipe below)
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1 handful
Pickled Carrot and Daikon Radish (recipe below)
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1
small handful fresh cilantro
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3-5
slices fresh jalapeño
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2
spoonfuls mayonnaise (Kewpie, if you can find it)
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Maggi seasoning, to taste
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chili sauce, to taste (optional)
- 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)
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FOR THE PÂTÉ
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1
6-oz turkey liver
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2 tablespoons
cold, unsalted butter
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1/2
small shallot, finely chopped
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2 tablespoons
Cognac (you can also substitute scotch or brandy)
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2 teaspoons
fish sauce
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1/4 cup
whole milk
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salt and pepper, to taste
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FOR THE PICKLED CARROT AND DAIKON
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1
large carrot, peeled and julienned
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1/4 cup
granulated sugar
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1 tablespoon
Kosher salt
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1/2 cup
rice wine vinegar
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1 cup
water
Directions
- Bánh Mì
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Preheat oven to 350°. Halve the baguette lengthwise and warm it in the oven for a minute or two.
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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)
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FOR THE PÂTÉ
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Cut the turkey liver into 1/2-inch pieces, trimming away any visible membrane or blemishes.
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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.
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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.
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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.
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Remove the pan from the heat and allow the liver to cool for 5 minutes.
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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.
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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.
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FOR THE PICKLED CARROT AND DAIKON
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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.
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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).
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