Leftover Turkey Asian Sandwich (Turkey Banh Mi)
This turkey banh mi is a Vietnamese sandwich with cucumbers, carrots, cilantro, and sriracha. I think these would taste great on a leftover dinner roll.
Servings: 1 Servings
Calories: 432kcal
Ingredients
- 2 tablespoons mayonnaise
- 2 teaspoons Sriracha sauce or other hot sauce
- 1 jalapeno
- 6 ounces turkey cooked, shredded or chopped
- 1 small cucumber thinly sliced, peeled or not
- 1 small carrot grated
- 2 tablespoons cilantro fresh
- 1 small baguette or leftover dinner roll
Instructions
- In a small bowl, add some mayonnaise, however much you want on your sandwich (this will depend greatly on the size of your baguette or roll). Then squirt in some Sriracha sauce. This is entirely to taste, but start small (think 1/2 teaspoon) and move up from there.
- Use a knife to dice up a quarter or half of the jalapeno, discarding the seeds. Add as much as you wish to the mayonnaise mixture.
- Spoon some chopped turkey into the mayonnaise and stir. Add turkey until it is the consistency you want. Set aside.
- Peel the cucumber if you want. Cut the cucumber in half, then cut lengthwise into very thin slices. Grate some carrot, if you didn't buy pre-grated. Wash and de-stem a handful of cilantro.
- To assemble: Split the roll or baguette in half. Spread the bottom half of your roll or baguette with turkey mixture. Top with cucumber, carrot, cilantro, and additional jalapeno if you want. Top with the other half of the bread.
Notes
Sriracha is my favorite hot sauce, like, ever. You can find it in the Asian aisle at the grocery store.
Source: Martha Stewart
Nutrition
Serving: 1sandwich | Calories: 432kcal | Carbohydrates: 14g | Protein: 29g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg | Potassium: 712mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8770IU | Vitamin C: 31mg | Calcium: 65mg | Iron: 2mg