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Recipe by Menachem Goodman

Turkey Banh Mi Sandwiches

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Meat Meat
Easy Easy
6 Servings
Allergens
2 Hours, 30 Minutes
Diets

No Diets specified

This modern and kosher take on the classic Vietnamese sandwich will blow you away. It is simple, yet packed with lots of flavor and textures. You get the crunch, the acidic, and the spicy. I loved it, and so will you.

Ingredients

Pickled Veggies

  • 1 cup pre-shredded carrots

  • 1 watermelon radish, cut into matchsticks

  • 1/2 cup white vinegar

  • 1/4 cup sugar

  • 1/2 cup boiling water

  • 2 teaspoons kosher salt

  • 1 teaspoon black peppercorns (optional)

Sriracha Mayo

For Sandwich

  • 1 bunch fresh, cleaned cilantro

  • 6 soft French baguettes

Directions

Prepare the Pickled Veggies

1.

In a two-pound container, add all the ingredients. Cover and shake well, and place in fridge for two hours.

Prepare Sriracha Mayo

1.

In a bowl, mix together all the ingredients. Store in airtight container in fridge for up to one week.

To Assemble

1.

Take a baguette and cut it open the long way. Spread the sriracha mayo on both sides of the bread.

2.

Start layering your cucumber slices, jalapeno slices, turkey breast, pickled vegetables, and then the cilantro.

3.

Close the sandwich and wrap it in Gefen Parchment Paper to keep it together. Repeat with remaining baguettes.

About

Sponsored by Tirat Zvi

Turkey Banh Mi Sandwiches

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