Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey

Recipe Summary test

prep:
55 mins
total:
55 mins
Yield:
Makes 4 sandwiches
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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.

Nutrition Facts

542 calories; calories from fat 23%; protein 49g; fat 14g; saturated fat 4g; carbohydrates 53g; fiber 4.4g; sodium 966mg; cholesterol 123mg.
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