Turkey Banh Mi
The classic Vietnamese style sandwich packed with turkey goodness.
Turkey Banh MiServes 4
INGREDIENTS
• 1/3 cup Teriyaki Marinade
• 1 tablespoon fish sauce
• 8 cilantro sprigs
• ¼ English cucumber sliced thin
• 4 x 4oz cutlets of cooked Norbest Sweetheart Turkey Roast
• 1 Baguette, ends removed cut into 4 equal sections
• 4 green leaf Lettuce leaves
• 1/4 cup mayonnaise
• 4 oz. Sweet Thai Chili Sauce
Slaw Ingredients
• 8 oz. daikon, peeled
• 8 oz. carrot, peeled
• ½ small red onion, sliced thin
• ½ cup rice vinegar (not seasoned)
• 1 tablespoon sugar
• ¼ tsp salt
DIRECTIONS
Slaw Process
1 ) Julienne daikon and carrot with a knife by hand or shred in a food processor fitted with medium shredding disk. Stir together vinegar, sugar, and salt and toss with shredded vegetables. Let slaw stand, stirring occasionally, 15 minutes to overnight.
2 ) Drain slaw in a colander.
Sandwich Process
1 ) Mix teriyaki marinade and fish sauce together.
2 ) Grill cooked Turkey Cutlets on char broiler to create crisscross grill marks, and baste with Teriyaki, fish sauce mixture until heated through to an internal temperature of 165 degrees.
3 ) Spread the top and bottom pieces of bread with the mayonnaise, place lettuce leaf on bread followed by sliced cucumber.
4 ) Place grilled turkey cutlet on lettuce and brush a little of the teriyaki marinade over it. Add the slaw and cilantro sprigs and close the sandwich with the top piece of bread. Wrap with sandwich wrap and serve with 1 oz of Sweet Chili Sauce and a wedge of lime.