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leftovers

Turkey Banh Mi with Quick-Pickled Cranberries

By: Co+op, stronger together

Total Time: 40 minutes
Servings: 4

Turkey_Banh_Mi_with_Quick-Pickled_Cranberries.jpg

Now that Thanksgiving is over, bring on the leftover recipes! The turkey sandwich is a classic, of course, so why not try a new angle on it? Quick-pickled cranberries are easy to make and give brilliant, tangy flavor to this Vietnamese-inspired Banh Mi.

Ingredients

Quick-Pickled Cranberries

  • 1/2 cup sugar

  • 1/2 cup rice vinegar

  • 1/2 teaspoon salt

  • 1/2 cup chopped cranberries

  • 1 cup shredded carrot

Sandwich 

  • 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)

Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.