Vietnamese-style Turkey Subs |
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Prep Time: 55 Minutes Cook Time: 0 Minutes |
Ready In: 55 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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.
4. Note: Nutritional analysis is per sandwich.
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