Description
A quick and flavorful Leftover Turkey Asian Sandwich inspired by the traditional Vietnamese Banh Mi, combining spicy Sriracha mayo, fresh vegetables, and tender turkey for a delicious lunch or snack.
Ingredients
Scale
Spread and Sauce
- 2 tablespoons mayonnaise
- 2 teaspoons Sriracha sauce (or other hot sauce)
- 1 jalapeno
Sandwich Filling
- 6 ounces turkey (cooked, shredded or chopped)
- 1 small cucumber (thinly sliced, peeled or not)
- 1 small carrot (grated)
- 2 tablespoons cilantro (fresh)
Bread
- 1 small baguette (or leftover dinner roll)
Instructions
- Prepare the Sriracha Mayo: In a small bowl, combine mayonnaise with Sriracha sauce starting with 1/2 teaspoon and adjusting to your heat preference. Mix well to create a creamy spicy spread.
- Add Jalapeno to Spread: Dice a quarter to half of the jalapeno, removing seeds for milder heat, and stir it into the mayonnaise mixture according to your desired spice level.
- Mix in Turkey: Add the shredded or chopped turkey to the spicy mayo, stirring thoroughly until the turkey is well coated and the mixture reaches your preferred consistency. Set aside.
- Prepare Vegetables: Peel the cucumber if desired, then slice it thinly lengthwise. Grate the carrot if not pre-grated, and wash and chop fresh cilantro, removing stems.
- Assemble the Sandwich: Split the baguette or roll lengthwise. Spread the bottom half generously with the turkey and mayo mixture. Layer cucumber slices, grated carrot, cilantro, and additional jalapeno slices if you like extra heat. Place the top half of the bread over the filling to close the sandwich.
Notes
- Adjust jalapeno and Sriracha levels to suit your spice tolerance.
- Use any leftover cooked turkey, making this an excellent recipe for minimizing waste.
- Optionally toast the baguette lightly for added crunch.
- Substitute other fresh herbs like mint or basil for cilantro if preferred.
- Use gluten-free bread to adapt for gluten sensitivity.
