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.
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1. In a bowl, mix cabbage and carrots with 1/4 cup rice vinegar, the salt, and sugar; let stand about 30 minutes.
2. 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.
3. 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.
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