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Banh mi is a Vietnamese sandwich that melds French bread with the fresh, herbal flavors of Vietnam. This combination of savory turkey with tangy, fresh quick-pickled cranberries and carrot and a smear of creamy mayo makes for an exciting way to use up leftover turkey.
- 1/2 cup sugar
- 1/2 cup rice vinegar
- 1/2 teaspoon salt
- 1/2 cup chopped cranberries
- 1 cup shredded carrot
- 1 or 2 baguettes, cut into
- 4 6-inch lengths
- 4 tablespoons mayonnaise
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger
- 2 cups shredded turkey
- 2 tablespoons fish sauce,more if needed
- 1 teaspoon five-spice powder
- 1 tablespoon sugar
- 12 slices cucumber
- 1 small jalapeño, sliced
- 1/2 cup fresh cilantro, torn
- Sriracha sauce (optional)
- In a medium bowl, combine the sugar, rice vinegar and salt, then stir to combine. Add the cranberries and carrots and toss to coat. Let stand at room temperature while you make the rest of the sandwich.
- Preheat the broiler. Slice the baguette pieces almost all the way through lengthwise and open each like a book. Spread a tablespoon of mayo on the cut sides of each piece. Place on a sheet pan and reserve.
- In a large sauté pan over medium heat, drizzle the oil and add the onion. Stir for 5 minutes, until softened. Add the garlic and ginger and stir for a minute, then add the turkey and sprinkle with fish sauce, five-spice powder and sugar. Stir until the turkey is heated through. Remove from heat and keep warm.
- Place the prepared baguette slices under the broiler and broil until the mayonnaise is bubbly. Fill each baguette with the turkey mixture, then top it with cucumber slices, cranberry mixture, jalapeño and cilantro. If desired, drizzle with Sriracha sauce. Serve immediately.
530 calories, 9 g. fat, 50 mg. cholesterol, 2560 mg. sodium, 82 g. carbohydrate, 5 g. fiber, 29 g. protein