Leftover Turkey Banh Mi
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Thick slices of turkey topped with carrot & daikon radish slices are sandwiched in a baguette slathered in a spicy chili and mayo mix.
Total Time
1 hour
Serving Size
Makes 2 Servings
1/4
cup apple cider vinegar
1/4
cup apple juice
1
tablespoon water
1
tablespoon honey
1/2
cup julienne carrots
1/2
cup julienne daikon radish
1/4
cup mayonnaise
1
tablespoon chili garlic sauce
2
demi baguettes
2
cups leftover JENNIE-O® Turkey slices
16
slices cucumber
8
slices jalapeño peppers
8
cilantro sprigs
1.
In small saucepan over high heat, combine vinegar, apple juice, water and honey; bring to boil. Remove from heat; let cool.
2.
Combine cooled vinegar mixture with carrots and daikon radish. Cover and chill 1 hour or overnight.
3.
In small bowl, combine mayonnaise and chili sauce. Split each baguette in half almost all the way through. Spread cut sides with mayonnaise mixture.
4.
Place 1 cup turkey, 4 slices cucumber and 4 slices jalapeño pepper inside each baguette. Drain liquid from carrot mixture. Add to baguettes and top with cilantro.
Nutrition information not available.
Product information not available.
