ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vietnamese Style Turkey Sandwich (Bahn Mi)with Pickled Jalapeno Slaw

Prep time 20 mins
Chill time 15 mins
Cook time 5 mins
Yield 4 servings
A Bobby Flay Recipe


  • 1 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1/3 cup finely chopped fresh cilantro
  • 3 tablespoons finely chopped pickled jalapeno pepper
  • 3 tablespoons rice wine or white wine vinegar
  • 1 package (16 oz.) coleslaw mix
  • 1 small onion, halved and thinly sliced
  • 1/2 cup reduced sodium chicken broth
  • 2 tablespoons hoisin sauce
  • 4 cups shredded cooked turkey
  • 4 hoagie or Italian rolls, split 3/4 of the way lengthwise

How to Make It

  1. Process Hellmann's® or Best Foods® Real Mayonnaise, cilantro, jalapeno pepper and vinegar in blender or food processor until smooth. Season, if desired, with salt and pepper. Reserve 1/4 cup mayonnaise mixture; refrigerate.


  3. Combine remaining mayonnaise mixture, coleslaw mix and onion in medium bowl. Season, if desired, with salt and pepper. Let stand at least 15 minutes.*


  5. Bring broth and hoisin sauce to a boil in 12-inch skillet over high heat. Reduce heat to low, then stir in turkey. Simmer, stirring occasionally, 5 minutes or until heated through.


  7. Evenly spread rolls with reserved mayonnaise mixture. Top with turkey, then 1/2 of the coleslaw. Serve with remaining coleslaw on the side.


  9. *Slaw can be made 1 hour in advance, covered and refrigerated.