Annabelle Breakey
Prep Time
55 Mins
Yield
Makes 4 sandwiches

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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

Note: Nutritional analysis is per sandwich.

Chef's Notes

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.

Ratings & Reviews

JillyBurke's Review

marionette
December 21, 2014
These didn't come together well as hoped. The five spice overwhelms with sweetness. Couldn't find angel hair slaw so used standard cole slaw mix. Don't know if that matters or not. Too much stuff on the sandwich. Wasn't sure what kind of chili paste was asked for so I used sambal gelek.

doahfly's Review

doahfly
November 22, 2012
N/A

desireevollans's Review

JillyBurke
December 06, 2011
N/A

marionette's Review

desireevollans
November 28, 2009
Spectacular. All my leftover turkey is going into this. The one change I made is to add the chili sauce to a little mayonnaise. That way I get good coverage without getting a really spicy bite.