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long side view of baguette filled with leftover turkey, radishes, carrot strips, fresh coriander and red chilli, with a white bowl of pickled carrot in the background together with another banh mi baguette

Leftover Turkey Banh Mi Baguette

Robyn
This fresh and zingy banh mi baguette is an easy and delicious recipe for leftover turkey. Easy pickled vegetables, fresh coriander and fiery chilli make this a turkey sandwich that is far from boring
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course dinner, Lunch
Cuisine Vietnamese
Servings 4 people
Calories 283 kcal

Ingredients
  

  • 2 tablespoon rice wine vinegar
  • ¼ teaspoon white sugar
  • ⅓ teaspoon salt
  • 2 small carrots peeled
  • 1 baguette cut into 4
  • 2 tbsp mayonnaise
  • 300 g cold roast turkey sliced or shredded
  • 1 Lebanese cucumber or 10cm/ 4" telegraph/English cucumber
  • 2 radishes thinly sliced
  • 1 red chilli optional
  • ½ bunch fresh coriander
  • 1 tablespoon soy sauce
  • ½ teaspoon Worcestershire sauce

Instructions
 

  • In a small plastic or glass bowl, whisk together the rice wine vinegar, sugar and salt and leave a couple of minutes until the sugar and salt have dissolved.
  • Meanwhile, take a vegetable peeler and run it down the carrot to make carrot ribbons. (You can also grate the carrot or cut into small matchsticks if you prefer.)
  • Mix the carrot ribbons into the pickling liquor and leave to one side. (This step can be done up to 24 hours before.)
  • Slice the cucumber into batons/matchsticks.
  • Whisk together the soy sauce and Worcestershire sauce, if using.
  • Slice a quarter of the baguette lengthways, and spread ¼ of the mayonnaise over both cut sides.
  • Add ¼ of the turkey, then top with ¼ cucumber, ¼ radishes, ¼ pickled carrots.
  • Drizzle over 1 teaspoon of the soy-Wocestershire sauce.
  • Sprinkle over some fresh coriander and red chilis.
  • Repeat with the other 3 pieces of baguette.
  • Eat and enjoy!

Notes

Bread: A simple baguette, soft in the middle and crunchy on the outside, is the perfect vessel to stand up to the large amount of filling, and absorb all those delicious juices. You ideally don't want the baguette to be too chewy.
Turkey: both leftover thigh or breast meat works well. Sliced or shredded.
Pickled carrot: Shaved carrot is pickled in rice wine vinegar, a pinch of sugar and pinch of salt. It's sharp, sweet, salty and crunchy, and adds another layer (quiet literally...) to the finished baguette.
Soy dressing: The mix of salty soy sauce and slightly sharp, fishy Worcestershire sauce is such a delicious addition, and Vietnamese taste. If you can't find Worcestershire sauce then just use soy sauce.
Radishes: Traditionally, daikon radish are used, but I have used radishes - whilst daikon radishes are not quite as peppery, other than that they are pretty much interchangeable. It depends what you have in the fridge (or garden :))

Nutrition

Calories: 283kcalCarbohydrates: 43gProtein: 18gFat: 4gSaturated Fat: 1gCholesterol: 25mgSodium: 1807mgPotassium: 476mgFiber: 3gSugar: 6gVitamin A: 5349IUVitamin C: 21mgCalcium: 79mgIron: 3mg
Keyword leftover turkey recipe, turkey sandwich, Vietnamese sandwich

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