This hearty sandwich is a great way to use leftover dark turkey meat, which stands up well to the strongly-flavored dressing, made from rice vinegar, green onions, lime juice, and zesty spices. A slightly off-dry Riesling is a great match for the sandwich's intense flavors.
3 cups finely shredded cabbage (see Notes)
1/2 cup finely shredded carrots
1/2 cup rice vinegar, divided
1/2 teaspoon salt
1 teaspoon sugar
1/3 cup thickly sliced green onions (including tops)
1 tablespoon lime juice
1 tablespoon chopped fresh ginger
2 teaspoons chopped garlic
1/2 teaspoon Chinese five-spice powder
4 cups shredded cooked turkey (mostly dark meat)
1 thick, light-textured baguette, cut into 4 sections, or 4 long rolls such as bolillos (see Notes)
About 4 tsp. Asian chili paste
1/4 cup fresh cilantro leaves
How to Make It
In a bowl, mix cabbage and carrots with 1/4 cup rice vinegar, the salt, and sugar; let stand about 30 minutes.
In a food processor or blender, combine remaining 1/4 cup rice vinegar with green onions, lime juice, ginger, garlic, and five-spice powder. Whirl until smooth. Pour mixture into a bowl. Add turkey and mix to coat.
Split baguette sections or bolillos lengthwise almost all the way through, leaving halves attached at one side. Spread about 1 tsp. chili paste on 1 cut side of each. Mound turkey mixture on top, then add on cabbage mixture and cilantro leaves.
Note: Nutritional analysis is per sandwich.
The bagged shredded green cabbage sold as "angel hair" works well for this slaw. Vietnamese subs, called báhn mì, often include a layer of chicken-liver pâté and/or pork cold cuts. Spread some over the chili paste, if you like, before you add the turkey.
Bolillos are Mexican or Salvadoran rolls with a crusty exterior, soft interior, and torpedo shape; find them at Latino bakeries and grocery stores.