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Turkey Bánh mì

Turkey Bánh mì

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Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 2

Use up leftovers from a Sunday roast such as turkey and red cabbage in this vibrant Vietnamese sandwich

Nutrition: per serving
NutrientUnit
kcal541
fat15g
saturates3g
carbs64g
sugars15g
fibre7g
protein34g
salt1.6g
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Ingredients

  • 2 small baguettes
  • 50g chicken liver pâté
  • ¼ cucumber , thinly sliced on the diagonal
  • 140g leftover turkey , shredded
  • 1 tbsp mayonnaise
  • 1 red chilli , 0.5 finely chopped, 0.5 finely sliced
  • handful mint leaves

For the pickled slaw

Method

  • STEP 1

    To make the pickled slaw, tip the carrots and cabbage into a large bowl. In a small bowl, combine the ginger, rice vinegar, sugar and a few pinches of salt. Pour over the vegetables and toss together. Set aside for at least 15 mins.

  • STEP 2

    Halve the baguettes lengthways and spread the pâté over the bottom half. Top with the pickled slaw, cucumber and turkey. Mix the mayonnaise with the chopped chilli and dollop over the top. Scatter over the mint leaves and sliced chilli. Sandwich together and dig in.

Goes well with

Recipe from Good Food magazine, November 2014

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Overall rating

Rating: 5 out of 5.3 ratings

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